Quick Mexican Chicken

• 1 cup rice, cooked according to packet directions
• 2 tablespoons olive oil
• 12 red pepper, finely chopped
• 12 green pepper, finely chopped
• 6 button mushrooms, quartered
• 1 cup frozen corn
• 1 (400 g) can chopped tomatoes
• 14 cup water
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 2 cups cooked chicken, chopped into bite-sized pieces
• 1 teaspoon cumin
• 1 -2 teaspoon chili powder
• salt and pepper, to taste
• 2 cups grated cheddar cheese
• 2 -3 spring onions, chopped

1. Cook the rice according to the directions on the packet.
2. In a large, deep frying pan, saute the peppers for a couple minutes.
3. Add the mushrooms and saute a couple more.
4. Add in the corn, tomatoes, water, tomato paste and sugar.
5. Stir to mix and let simmer for about 10 minutes or until a thicker sauce develops.
6. Add the chicken and spices.
7. Let cook another couple minutes until the chicken is warmed through.
8. Serve over rice, topping with grated cheddar cheese and the spring onions, if desired.

rice, olive oil, red pepper, green pepper, button mushrooms, frozen corn, tomatoes, water, tomato paste, sugar, chicken, cumin, chili powder, salt, cheddar cheese, onions

Taken from www.food.com/recipe/quick-mexican-chicken-81439 (may not work)