Spicy Chicken - cooking recipe

Ingredients

2 Tbsp. margarine or butter
1 lb. skinless boneless chicken breasts, cut into 1 1/2-inch pieces
1 medium green pepper, chopped (about 3/4 c.)
1 medium onion, chopped (about 1/2 c.)
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. paprika
1/4 tsp. black pepper
1/4 tsp. ground red pepper (cayenne)
1 can (about 16 oz.) stewed tomatoes, cut up
1 (10 3/4 oz.) can Campbell's condensed golden corn soup
1 c. cooked rice
fresh oregano sprigs for garnish

Preparation

In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.
Repeat with remaining chicken.
Reduce heat to medium.
In same skillet, in remaining 1 tablespoon hot margarine, cook green pepper, onion, dried oregano, paprika, black pepper and red pepper until vegetables are tender-crisp, stirring often.
Stir in tomatoes, soup and rice.
Heat to boiling.
Return chicken to skillet.
Reduce heat to low.
Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally.
Garnish with fresh oregano if desired.