Easy Southwest Chicken - cooking recipe

Ingredients

1 Tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 lb.)
1 can kernel corn
1 can cream of chicken soup
1 (8 oz.) can stewed tomatoes, cut up
1 tsp. chili powder
1/4 tsp. garlic powder
hot cooked rice

Preparation

In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Spoon off fat. In same skillet, combine corn, soup, tomatoes, chili powder and garlic powder. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over rice.