Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
TIP Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Nutritional Values per Serving using Swanson Chicken Broth: Calories 605, Total Fat 16g, Saturated Fat 5g, Cholesterol 100mg, Sodium 1144mg, Total Carbohydrate 69g, Dietary Fiber 10g, Protein 45g, Vitamin A 7%DV, Vitamin C 4%DV, Calcium 16%DV, Iron 28%DV
Nutritional Values per Serving using Swanson Chicken Stock: Calories 609, Total Fat 16g, Saturated Fat 5g, Cholesterol 98mg, Sodium 990mg, Total Carbohydrate 69g, Dietary Fiber 10g, Protein 47g, Vitamin A 7%DV, Vitamin C 4%DV, Calcium 16%DV, Iron 29%DV