Cooking Directions

• Stir the cumin and garlic powder in a small bowl. Season the chicken with the cumin mixture.
• Heat 1 tablespoon oil in a 10-inch skillet over medium heat.  Add the chicken and cook until well browned on both sides, stirring often.  Remove the chicken from the skillet.
• Heat the remaining oil in the skillet.  Add the rice and cook and stir until browned.  Stir in the broth, water and picante sauce and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes.
• Stir the vegetables in the skillet.  Return the chicken to the skillet.  Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

Ingredients

• 1 teaspoon ground cumin
• 0.125 teaspoon garlic powder
• 1.25 pounds skinless, boneless chicken breast halves, cut into strips
• 2 tablespoons vegetable oil
• 1 cup uncooked long grain white rice
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 1.25 cups water
• 0.5 cup Pace® Picante Sauce
• 2 cups frozen mixed vegetables (carrots, green beans, corn, peas)