Staff Writer
The Chronicle
Pella — 12 oz. skinless, boneless chicken breast, cubed
1 Tbsp. vegetable oil
1 can (14.5 oz.) diced tomatoes
1 can (15.25 oz.) whole kernel sweet corn, drained
1 can (14.5 oz.) sliced carrots, drained
2 tsp. chili powder
1 tsp. ground cumin
1 cup chicken broth, 99% fat free
1-1/2 cups instant white rice
1. Season chicken with garlic powder, salt, and pepper, if desired.
2. Cook chicken in hot oil in a large skillet until no pink remains, about 5 minutes.
3. Stir in undrained tomatoes, drained corn and carrots, chili powder, cumin and broth. Bring to a boil.
4. Stir in rice. Cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir before serving.
Serves 6.
