Cooking Directions

• Season the chicken as desired.  Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the chicken and cook for 5 minutes or until browned, stirring occasionally.
• Add the peppers, garlic and chili powder and cook and stir for 2 minutes.  Stir in the soup, water and salsa and heat to a boil.  Stir in the rice. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.
• Remove the skillet from the heat.  Sprinkle with the cheese.  Cover and let stand for 5 minutes or until the liquid is absorbed and the cheese is melted.  Serve topped with the cilantro, avocado and lime wedges.

Ingredients

• 1.25 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces 
• 1 tablespoon olive oil
• 2 medium red bell pepper, diced (about 2 cups)
• 4 cloves garlic, minced
• 2 teaspoons chili powder
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 cup water
• 1 cup Pace® Chunky Salsa
• 1.5 cups uncooked instant white rice
• 0.5 cup shredded Mexican blend cheese
• 2 tablespoons chopped cilantro
• 0.5 avocado, pitted peeled and sliced
• 1 lime, cut into wedges