Prep time 10 min.

Cook time 15 min.


3 boneless, skinless chicken breast halves (about 1 1/4 lb.), cut into bite-size pieces

Salt and black pepper, optional

2 Tbsp. olive oil, divided 

1 can (14.5 oz.) Del Monte® Petite Cut Diced Tomatoes with Chipotle Chilies, not drained

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

1 cup College Inn® Fat Free & Lower Sodium Chicken Broth

1 Tbsp. chili powder

1 1/2 tsp. cumin

1 1/2 cups uncooked instant brown rice

3/4 cup light sour cream 

1/4 cup chopped fresh cilantro

1 avocado, sliced, optional


  1. Season chicken with salt and pepper, if desired.

  2. Heat 1 Tbsp. oil in a large non-stick skillet over medium-high heat. Cook chicken until no longer pink inside, about 5 minutes, stirring frequently.

  3. Stir in tomatoes, corn, broth, chili powder and cumin. Bring to a boil over medium-high heat. Stir in rice. Return to a boil; reduce heat, cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in remaining 1 Tbsp. oil.

  4. Serve topped with sour cream, cilantro and avocado, if desired.

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