- Season chicken with salt and black pepper, if desired.
- Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink inside, about 5 minutes, stirring frequently.
- Stir in tomatoes, corn, broth, chili powder and cumin. Bring to a boil over medium-high heat. Stir in rice. Return to a boil, reduce heat, cover and simmer 7 minutes. Remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed.
- Serve topped with sour cream, cilantro, and avocado, if desired.
VARIATION: To make Ranchero Chicken Burritos, prepare recipe as directed above, and use as burrito filling.