Southwest Chicken

• 3/4 lb. boneless chicken breast, cut into short thin strips (may be left whole if preferred)
• 1 tsp. cumin
• 1 tsp. chili powder
• salt and pepper
• 1 small onion, chopped
• 1 clove garlic
• 1 can Ro-Tel or Hunt's diced tomatoes with green chilies
• 1/3 c. picante sauce
• 1 c. rice (instant if cooked with chicken)
• 1/4 c. shredded Monterey Jack cheese (optional)

1. Sprinkle chicken with cumin, chili powder, salt and pepper. Heat 1 tablespoon oil in skillet.
2. Add chicken.
3. Cook until no longer pink.
4. Add onion and garlic.
5. Cook 2 minutes.
6. Add tomatoes and picante.
7. Cover and cook until chicken is tender.
8. Rice may be cooked in this or separately with the gravy served over.
9. Add cheese if rice is cooked with chicken.

chicken breast, cumin, chili powder, salt, onion, clove garlic, rotel, picante sauce, rice, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763067 (may not work)