Mexican Chicken and Vegetables

Description: Try this dish for a perfect family supper! Chicken tenders cook quickly, so be careful not to overcook them. STEP 1: In a small bowl, combine chili powder, cumin, salt, and red pepper (if desired). Sprinkle both sides of chicken with half of the chili powder mixture. Add turmeric, if desired, to the remaining chili powder mixture, and set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook chicken 2 minutes on each side. Set aside on separate plate, and cover to keep warm. STEP 2: To pan drippings, add bell pepper, onion, and remaining 1 tablespoon oil. Cook 3 to 5 minutes or until bell pepper and onion edges are browned, stirring frequently. Add the squash, tomatoes, and remaining chili powder mixture. Bring to a boil, reduce heat, cover tightly, and simmer 10 minutes or until bell pepper is tender. Reduce heat to low; stir in rice, and top with chicken and any accumulated juices. Cover and cook 10 minutes to absorb flavors and warm chicken. Serve with sour cream, cilantro, and, if desired, lime wedges.