Southwest Chicken With Brown Rice
- 3/4 lb boneless skinless chicken
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 1 onion, cut in chunks
- 1 garlic clove
- 28 ounces chopped tomatoes
- 14 ounces canned red kidney beans
- 1/3 cup salsa
- 1 cup brown rice
- 1/4 cup monterey jack cheese
- 1/2 avocado, sliced
- Sprinkle chicken pieces with cumin and chili powder. Heat oil in a large skillet over medium heat. Add chicken; cook until meat is on longer pink. Add onion and garlid; cook an stir 2 minutes. coarsely chop tomatoes; set aside. Add water to equal 1 3/4 c total. Add liquid and salsa to skillet and bring to a boi. Stir in rice, reduec heat, cover tithtly an simmer 25 minutes. Stir in beans and tomatoes. Rem ove from heat. Let stand, covered until all liquid is absorbed, about 5 minutes. Sprinkle with cheese and garnish with avocado.
boneless skinless chicken, cumin, chili powder, olive oil, onion, garlic, tomatoes, red kidney, salsa, brown rice, cheese, avocado
Taken from www.food.com/recipe/southwest-chicken-with-brown-rice-406681 (may not work)