Saucy Chicken and Vegetables

15¼ oz. whole kernel corn, drained

14½ oz. stewed tomatoes

6 oz. chopped cooked chicken

½ cup chopped green or red pepper

¾ tsp dried thyme, crushed

½ tsp instant chicken bouillon granules

1/8 tsp crushed red pepper

2 cups hot cooked rice (brown if Core)

 Combine corn, tomatoes, chicken, sweet pepper, thyme, bouillon granules and crushed red pepper in medium saucepan; heat through. Serve over rice.

Serves 4 @ 4 POINTS or all CORE