Instructions: Heat a nonstick skillet; add the chicken and sprinkle with chili powder and cumin. Add 1/4 cup wateer, the reen onions, and garlic. Saute until the chicken is no longer pink.

Stir in tomatoes, corn, rice, chilies, chilies and 1/2 cup water. Bring to a boil. Reduce the heat, cover, and simmer 5-10 min., or until the rice is done.

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