Picante Chicken With Brown Rice

• 3/4 lb. boneless, skinless chicken breasts, cut into strips
• 1 1/2 tsp. chili powder
• 1 tsp. ground cumin
• 1/4 c. cold water
• 1/2 c. sliced green onions
• 2 cloves garlic, chopped fine
• 1 14 oz. can whole tomatoes, undrained and cut up
• 1 c. frozen corn kernels
• 3/4 c. uncooked instant brown rice
• 2 Tbsp. chopped green chilies, undrained
• 1/2 c. water

1. Heat in a nonstick skillet; add the chicken and sprinkle with chili powder and cumin.
2. Add 1/4 cup water, the green onions, and garlic.
3. Saute until the chicken is no longer pink
4. Stir in the tomatoes, corn, rice, chilies, and 1/2 cup water.
5. Bring to a boil.
6. Reduce the heat, cover, and simmer 5 to 10 minutes, or until the rice is done.

chicken breasts, chili powder, ground cumin, cold water, green onions, garlic, tomatoes, frozen corn kernels, brown rice, green chilies, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9415 (may not work)