1 lb. boneless skinless chicken breasts,; cut in bite-size pieces
Salt and pepper,; to taste
2 tablespoons extra virgin olive oil,; divided
1 can (14.5 oz.) Del Monte® Petite Cut Diced Tomatoes; with Chipotle Chilies, undrained
1 can (15.25 oz.) Del Monte® Golden Sweet Whole Kernel Corn,; drained
1 cup College Inn® Fat Free and Lower Sodium Chicken; Broth, 50% Less Sodium
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1 1/2 cups uncooked instant brown rice
3/4 cup light sour cream
1/4 cup chopped cilantro
1 ripe avocado,; sliced, optional
Season chicken with salt and black pepper, if desired.
Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Cook chicken until no longer pink inside, about 5 minutes, stirring frequently.
Stir in tomatoes, corn, broth, chili powder and cumin. Bring to boil over medium-high heat. Stir in rice. Return to boil, reduce heat, cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in remaining 1 Tbsp. oil.
Serve topped with sour cream, cilantro, and avocado, if desired.
VARIATION:
To make Ranchero Chicken Burritos, prepare as directed and use as filling for large flour tortillas.
makes 6 Servings