Southwest Chicken And Brown Rice

• 3/4 lb. boneless chicken breast, cut into strips
• 1 tsp. each: chili powder and ground cumin
• 1/2 tsp. salt
• 1 Tbsp. olive oil
• 1 clove garlic, minced
• 1 (8 oz.) can tomatoes
• 1/3 c. salsa
• 1 c. Uncle Ben's brown rice (ready in 10 minutes)
• 1 (8 oz.) can kidney beans, drained and rinsed
• 1/4 c. (1 oz.) shredded Monterey Jack cheese (optional)
• sliced avocado (optional)

1. Sprinkle chicken with cumin, chili powder and salt.
2. Heat olive 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, reserving liquid.
6. Coarsely chop tomatoes; set aside.
7. Add water to reserved liquid to make 3/4 cup.
8. Add liquid and picante sauce to skillet; bring to a boil. Stir in rice; reduce heat.
9. Cover tightly and simmer 5 minutes. Stir in beans and chopped tomatoes.
10. Remove from heat.
11. Let stand, covered, about 5 minutes until liquid is absorbed.
12. Sprinkle with cheese (garnish with sliced avocado).

chicken breast, ground cumin, salt, olive oil, clove garlic, tomatoes, salsa, uncle bens brown rice, kidney beans, shredded monterey jack cheese, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=929477 (may not work)