Spanish-Style Rice with Chicken

1 tablespoon Canola oil
1 to 1 1/2 lbs boneless chicken breast, cut in 2- to 3-inch long strips
1 1/2 cups converted rice (uncooked)
1 teaspoon chili powder
pepper
2 teaspoons flour
Wyler's Shakers™ Chicken with Garlic and Herbs
1 can cream of chicken soup
1 can (15oz) diced tomatoes with juice
1 small can mild green chiles, chopped
1 small can sliced black olives, drained
1 can "Mexican" or "Fiesta" corn, drain and reserve 1/4 cup liquid (if using "Niblets" or frozen corn, use water or broth in place of the 1/4 cup liquid)
2 tablespoons tomato paste

Heat oil in a skillet over medium heat. Toss chicken pieces with chili powder, pepper (to taste), flour and Wyler's Shakers. Fry to brown on all sides. Place rice in the crockpot. Top with chicken. Combine remaining ingredients (except cheese) in a medium bowl; stir to combine. Pour over chicken and rice. Cover and cook on low for 6 to 7 hours. Top with shredded cheese the last 30 minutes of cooking. Recipe by Southern U.S. Cuisine (Diana Rattray) Serves 4 to 6.