4 (4-ounce) boneless skinless chicken breasts, cut into 1/2-inch strips
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 tablespoon Land O Lakes® Butter
2 cups cooked long grain rice
1 1/2 cups frozen whole kernel corn, thawed
4 ounces (1 cup) shredded Monterey Jack cheese
1 (16-ounce) jar (2 cups) thick and chunky mild salsa, heated
1 (2.25-ounce) can (1/2 cup) sliced pitted ripe olives, if desired
Thick and chunky mild salsa, if desired
Place chicken strips, garlic powder and cumin in large re-sealable plastic food bag. Tightly seal bag; shake to evenly coat chicken.
Melt butter in 10-inch skillet until sizzling; add chicken. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until browned and no longer pink. Remove chicken from skillet; keep warm.
Place rice and corn in same skillet. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until heated through.
To serve, spoon rice mixture onto bottom of large serving platter. Top with 1/2 cup cheese, chicken, salsa, remaining cheese and ripe olives, if desired. Serve with additional salsa, if desired.