Cooking Directions

• Season the chicken as desired.  Heat the oil in a 6-quart saucepot over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Sprinkle with the chili powder and cumin and cook and stir for 1 minute.
• Stir the broth, tomatoes, pepper, rice and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.  Season to taste.  Top with the sour cream and sprinkle with the green onion,  if desired.

Ingredients

• 1.75 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 2 tablespoons canola oil
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1.75 cups Swanson® Chicken Broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 medium green pepper, chopped (about 1 cup)
• 1 cup uncooked long grain white rice
• 2 cans (about 15 ounces each) pinto beans or kidney beans, rinsed and drained
• 0.5 cup fat free sour cream
• 1 green onion, sliced (about 2 tablespoons) (optional)