Spicy Chili-Turkey Rice

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1 tablespoon butter

1 medium onion, chopped

1 fresh serrano chili pepper, seeded and finely chopped

3 cups cooked brown or white rice

1½ cups chopped cooked turkey breast

1 can (15.25 ounces) Del Monte® Fiesta® Corn or Del Monte® Southwest Corn with Poblano and Red Peppers, drained 

2 cans (8 ounces each) Del Monte® Tomato Sauce

2 teaspoons chili powder

1/4 teaspoons cayenne pepper

1/2 cup shredded Monterey Jack or Cheddar cheese

6 cups shredded iceberg lettuce

1 medium green bell pepper, chopped

1 avocado, chopped

2/3 cup bite-sized strips jicama

Lime wedges, optional