Mexican Chicken Stew

From the Recipe Cove website.

2 cups reduced-sodium chicken broth
1 1/2 tsp. ground cumin
3/4 cup instant brown rice
3/4 lb. chicken tenderloins, cut into 1-inch chunks
1 (15.5 oz) can black beans, rinsed and drained
1 (11 oz) can Mexican-style corn, rinsed and drained
1 1/4 c. milk salsa
3 scallions, sliced
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped

Instructions:

1. Combine the broth and cumin in a Dutch oven and bring to a boil. Stir in the rice. Reduce the heat and simmer, covered, until the rice is partially cooked, about 3 minutes.

2. Stir in the chicken, beans, corn, salsa, and scallions; bring to a boil. Reduce the heat and cook, covered, stirring occasionally, until the rice and chicken are cooked through, 6-7 minutes. Sprinkle with the cilantro.

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