Spicy Chicken And Corn(Serves 4) - cooking recipe

Ingredients

1 Tbsp. margarine (2 Tbsp. if needed)
1 lb. skinless, boneless chicken, cut into 1-inch pieces
1 onion, chopped or sliced
1 medium green pepper, cut in 1-inch pieces
1/2 tsp. each: dried oregano and paprika
1/4 tsp. each: black pepper and ground red pepper
1 (10 3/4 oz.) can Campbell's new golden corn soup
1 (about 16 oz.) can Mexican stewed tomatoes, cut up
1 c. cooked rice
1 can drained corn (I use Del Monte summer crisp corn)

Preparation

Cook chicken pieces in margarine over medium-high heat, stirring often until no longer pink.
Cook onion with chicken.
Add remaining ingredients.
Heat to boiling.
Stir often.
Cover.
Cook over low heat (simmer) until chicken is done and green pepper is crisp-tender.
Stir often (approximately 10 minutes).
Enjoy!