Prep Time: 10 min. - Cook Time: 30 min. 1 tbsp. canola oil 1 cup uncooked regular long-grain white rice 1 can Campbell's® Condensed Chicken Broth 1 cup water 1/2 cup Pace® Picante Sauce 1 tsp. ground cumin 2 medium tomatoes, coarsely chopped 1 cup frozen peas (I'm sure other veggies would work too if peas don't agree with you) 2 green onions, sliced 2 cups cubed cooked chicken
HEAT oil in skillet. Add rice. Cook and stir until browned.
STIR in broth, water, picante sauce and cumin. Cover and cook over low heat 15 min.
STIR in tomatoes, peas, onions and chicken. Cover and cook 5 min. or until rice is done. Serves 4.
For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.