Spicy Pumpkin Chicken with Rice

2 t vegetable oil
1/2 lb boneless chicken breast halves, cut into 2-inch strips (about 2 breast halves)
1 C green bell pepper strips
1/4 C chopped green onion
1 1/3 C mild chunky salsa
1 C canned pumpkin
3/4 chicken broth
2 T chopped fresh cilantro
3/4 t ground cumin
Heat oil in large skillet, saute chicken, bell pepper, and onion over med-high heat. Cook until chicken is no longer pink. Combine remaining ingred in bowl, add to skillet and simmer 5-8 min. Serve over 2 C cooked rice (2/3 C uncooked).