Cheesy Mexican Chicken 'N Rice - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
1 (8 oz.) jar Cheez Whiz pasteurized process Cheese spread or Cheez Whiz mild Mexican pasteurized process cheese spread
1 (7 oz.) can whole kernel corn, drained
1/2 c. Old El Paso thick and chunky picante
1 tsp. chili powder
1 tsp. ground cumin (optional)
2 c. hot cooked rice

Preparation

Spray a large skillet with nonstick cooking spray.
Add chicken; cook and stir on medium-high heat 3 to 4 minutes or until cooked through. Reduce heat to medium-low. Add process cheese spread, corn, picante and seasonings.
Cook, stirring constantly, 1 or 2 minutes or until process cheese spread is completely melted. Serve over rice.
Makes 4 servings.