Yield: 6 servings (1 1/4 cups each)
Preparation Time: 10 min; Cook Time: 20 min
1. Prepare rice according to package directions. Keep warm.
2. Heat the oil in a 4- quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion, and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
3. Stir the soup, water, corn, and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Add salt and pepper to taste.
4. Sprinkle with cheddar cheese and serve over rice.
Recipe and photo courtesy of Campbell's Kitchen
Please note that some ingredients and brands may not be available in every store.