Southwest Chicken

• 3/4 lb. boneless skinless chicken breasts, cut into thin short strips
• 1 tsp. chili powder
• 1/2 tsp. Lawry's garlic salt
• 1 Tbsp. olive oil
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 1 (8 oz.) can stew tomatoes
• 1/3 c. picante sauce
• 1 c. brown rice (fast cooking)
• 1 c. black beans or kidney beans, drained

1. Heat oil in 10-inch skillet over medium heat.
2. Add chicken, chili powder and garlic salt.
3. Cook until chicken is no longer pink.
4. Add onion and garlic.
5. Cook and stir 2 minutes.
6. Drain tomatoes, reserving liquid.
7. Add water to reserved liquid to make 1 cup.
8. Add liquid and picante sauce to skillet; bring to a boil. Stir in rice and reduce heat.
9. Cover tightly and simmer 5 minutes. Stir in beans and tomatoes.
10. Simmer 10 minutes.
11. Serve with sprinkled Cheddar cheese.

boneless skinless chicken breasts, chili powder, salt, olive oil, onion, clove garlic, tomatoes, picante sauce, brown rice, black beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313356 (may not work)