Cooking Directions

• Place the chicken into a large bowl.  Season the chicken as desired.  Add the pepper, chili powder and garlic powder and toss to coat.
• Spray a 4-quart saucepan with vegetable cooking spray and heat over medium heat for 1 minute. Add the chicken mixture and cook until browned, stirring occasionally.
• Stir in the broth, corn and rice and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Stir in the cilantro. Serve with the lime wedges.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 large green pepper or red bell pepper, coarsely chopped (about 1 cup)
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 4 cups Swanson® Chicken Broth
• 1 package (10 ounces) frozen whole kernel corn, thawed (about 2 cups)
• 1 cup cooked white rice
• 1 tablespoon chopped fresh cilantro leaves or chopped fresh parsley
• 6 lime wedge