Cooking Directions

• Heat the oven to 425°F. While the oven is heating, place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray. Bake for 10 minutes or until the tortilla strips are golden.
• While the tortilla strips are baking, spray a 6-quart saucepot with vegetable cooking spray.  Season the chicken with salt and pepper, if desired.  Heat over medium-high heat for 1 minute. Add the chicken to the saucepot (to prevent sticking, make sure the pot is hot before adding the chicken). Cook until browned, stirring often.
• Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
• Stir the corn, salsa and lime juice in the saucepot. Cook until the rice is tender. Stir in the cilantro.  Season to taste. Top with the tortilla strips before serving.

Ingredients

• 4 corn tortilla, cut into thin strips
• 1.25 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 4 cups Swanson® Chicken Broth
• 1 teaspoon ground cumin
• 0.5 cup uncooked long grain white rice
• 1 can (12 ounces) whole kernel corn, drained
• 1 cup Pace® Chunky Salsa
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped cilantro