Cook ride according to package directions.

While the rice is cooking, mix the chili powder and 1/4 cup of the picante sauce in a medium bowl. Add the chicken and stir until coated. Let stand at room temperature for 5 minutes.

Warm the oil in a large non-stick skillet over medium heat. Add the chicken mixture. Cook, stirring, for 2 minutes. Add the mushrooms, onions, peppers, cilantro and the remaining 1/4 cup picante sauce. Cook, stirring, for 3 minutes, or until the chicken is tender. Remove the skillet from the heat.

Stir in the sour cream and salt (if using).

To serve, arrange the rice on a serving platter. Spoon the chicken mixture on top.

Formatted for Meal-Master by Chris Tomlinson 8/96.

Per Serving: 295 Cal, 6.1g total fat (18% of cal), 1.6g Sat. Fat, 50mg Chol, 270mg Sod.