Southwestern Chicken and Rice

Here is what you will need:

1 Tbsp Canola Oil
1lb boneless skinless chicken breast, cut into bite size pieces
2 cups frozen corn , thawed
1 can black beans, drained and rinsed
1 1/2 cups instant brown rice
1 1/2 cups salsa
1 tsp chili powder
1 tsp ground cumin
1 cup shredded cheddar

1. Heat the oil in a large saucepan over medium heat. Add the chicken and cook, stirring frequently, until lightly browned.
2. Stir in the corn, 2 cups of water, beans, rice, salsa, chili powder, and cumin and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Stir in the cheese until melted.
3. Serve with dollop of sour cream and avocado.