Southwestern Chicken And Brown Rice

• 3/4 lb. boneless skinless chicken breasts, cut into short strips (thin)
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1 Tbsp. olive oil
• 1 small onion, sliced and separated into rings
• 1 clove garlic, minced
• 1 (8 oz.) can tomatoes
• 1/3 c. salsa, picante sauce or 1/4 cup water
• 1 c. Uncle Ben's brown rice (ready in 10 minutes)
• sliced avocado (optional)
• 1 (8 oz.) can kidney beans, drained and rinsed
• 1/4 c. shredded Monterey Jack cheese

1. Sprinkle chicken with cumin, chili powder and salt.
2. Heat oil in 10-inch skillet over medium heat.
3. Add chicken; cook and stir until no longer pink.
4. Add onion and garlic; cook and stir 2 minutes.
5. Drain tomatoes; set aside.
6. Add water to reserved liquid to make 3/4 cup.
7. Add liquid and picante sauce to skillet.
8. Bring to a boil.
9. Stir in rice; reduce heat.
10. Cover tightly and simmer 5 minutes.
11. Stir in beans and chopped tomatoes.
12. Remove from heat. Let stand covered about 5 minutes until all liquid is absorbed. Sprinkle with cheese and garnish with sliced avocado.
13. Makes 4 servings.

boneless skinless chicken breasts, ground cumin, chili powder, salt, olive oil, onion, clove garlic, tomatoes, salsa, uncle bens brown rice, avocado, kidney beans, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361897 (may not work)