Instructions: Warm the olive oil in a heavy skillet over medium heat. Cook the chicken cubes in the warm oil until cooked through, about 8 to 12 minutes.

Add the corn, tomato sauce, green chilies, pimiento, chili powder, and onion powder to the skillet. Bring the mixture to a boil, stirring occasionally. Reduce the heat, cover, and simmer for about 15 minutes.

Meanwhile, prepare the rice as directed on the manufacturers packaging.

To serve, ladle a hearty portion of the chicken fiesta over a bed of rice. Top with a sprinkling of cheddar cheese and serve warm.

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