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Cook rice according to package directions; keep warm.
Meanwhile, coat a large nonstick skillet with cooking spray; preheat over medium heat. Add bell pepper and onion; cook and stir for 3 to 5 minutes or until crisp-tender. Add chicken, salsa, cocoa powder and cumin to pan. Heat through, stirring gently. Serve chicken with hot cooked rice. If desired, garnish with fresh herb sprigs.