1 1/2 cups long grain rice
1/2 teaspoon chili powder
1/2 cup mild or medium picante sauce
1 pound skinless, boneless chicken breast halves, cut into 1" pieces
1 1/2 teaspoons canola oil
2 cups small mushrooms
1 large onion, cut into eighths
1 small sweet red or green pepper, cut int 1" pieces
1/4 cup chopped fresh cut cilantro
3 tablespoons reduced-fat sour cream
1/4 teaspoon salt (optional)
Cook the rice according to the package directions.
While rice is cooking, mix the chili powder and 1/4 cup of the picante sauce in a medium bowl. Add the chicken and stir until coated. Let stand at room temp. for 5 minutes.
Warm the oil in a large non-stick skillet over medium heat. Add the chicken mixture, Cook, stirring, for 2 minutes. Add the mushrooms, onions, peppers, cilantro and the remaining 1/4 cup picante sauce. Cook, stirring, for 3 minutes, or until the chicken is tender. Remove the skillet from the heat.
Stir in the sour cream and salt (if using).
To serve, arrange the rice on a serving platter. Spoon the chicken mixture on top.