Place the chicken into a large bowl. Season the chicken as desired. Add the pepper, chili powder and garlic powder and toss to coat.Spray a 4-quart saucepan with vegetable cooking spray and heat over medium heat for 1 minute. Add the chicken mixture and cook until browned, stirring occasionally.Stir in the broth, corn and rice and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Stir in the cilantro. Serve with the lime wedges.
1.25 pounds skinless, boneless chicken breast halves, cut into cubes1 large green pepper or red bell pepper, coarsely chopped (about 1 cup)2 teaspoons chili powder1 teaspoon garlic powder4 cups Swanson® Chicken Broth1 package (10 ounces) frozen whole kernel corn, thawed (about 2 cups)1 cup cooked white rice1 tablespoon chopped fresh cilantro leaves or chopped fresh parsley6 lime wedge
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