South Of The Border Chicken Squash Stir-Fry

3 cups cooked rice
2 Tbsp. canola oil
1/2 cup diced onion
1 lb. cooked chicken, shredded
1 lb. butternut squash, diced small
8 oz. whole kernel corn, frozen, thawed
4 oz. canned diced tomatoes (with juice)
1/2 cup diced red pepper
4 oz. canned diced green chili peppers
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. cumin

Heat the oil in a large skillet or wok until sizzling hot, then add the onions and saute until slightly translucent.
Now add the chicken and squash to the onions in the wok and cook until the squash is just fork tender.

Now add the corn, diced tomatoes, red pepper, green chilies, and seasonings. Stir until thoroughly combined, but do not let come to a boil.

Reduce heat and let simmer for a couple minutes just until completely heated through.
Serve over yellow rice or wrapped in tortillas.