20-Minute Chicken and Rice

20-Minute Chicken and Rice 1 tbsp canola oil 4 boneless, skinless chicken breasts cut into strips 1 can Cream of Chicken Soup 1 1/2 cups water 1 tsp paprika 1 tsp chili powder 1 cup red pepper diced 1 cup frozen corn 1 1/2 cups dry instant rice Green onion for garnish Heat oil in a large nonstick pan over medium-heat heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Remove to a plate and reduce the heat to medium. Add soup, water, paprika and chili powder to skillet. Cook, stirring often, until boiling. Stir in chicken, rice and vegetables. Simmer, covered, over medium-low heat, for 5 minutes or until chicken is cooked through and rice is tender. Let stand, covered, for 5 minutes before serving.