- Season chicken with parsley, salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Cook chicken 7 to 9 minutes on each side or until no longer pink inside. Remove from skillet; set aside and cover to keep warm.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Cook onion 5 minutes or until beginning to brown, stirring occasionally. Stir in corn and cook 4 minutes or until beginning to brown, stirring occasionally. Stir in tomatoes and season with salt and pepper, if desired. Cook 2 minutes or until tomatoes are tender.
- Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.
*NOTE: If Southwest Corn is unavailable, Del Monte® Golden Sweet Whole Kernel Corn can be used. Stir in one 4-ounce can of roasted green chilies, drained, with the corn in Step 2.