Tex-Mex Chicken and Rice.

• 1 teaspoon chili powder
• 12 teaspoon ground cumin
• 14 teaspoon garlic powder
• 14 teaspoon ground red pepper
• 6 chicken breast halves
• 2 teaspoons cooking oil
• 1 (14 ounce) can diced tomatoes (don't drain)
• 12 cup chopped green onion
• 1 (10 ounce) canmild rotel (don't drain)
• 2 teaspoons cornstarch
• 2 tablespoons water
• 3 cups instant rice
• 3 cups water

1. Mix chili powder, cumin, garlic powder and ground red pepper.
2. Sprinkle over chicken halves.
3. Oil large skillet, place over medium heat until hot.
4. Add chicken and cook until brown - about two minutes or so per side.
5. Add diced tomatoes, green onions and Rotel to skillet.
6. Bring to a boil, cover and reduce heat.
7. Simmer until chicken is tender - about 20 minutes or so.
8. In seperate pot, combine rice and wter according to instructions on package.
9. Remove chicken from skillet.
10. Combine cornstarch and water, stirring well.
11. Once cornstarch is completely dissolved, add to mixture in skillet.
12. Bring to a boil, stirring constantly, until slightly thickened - about one minute.
13. Put rice on plate, lay chicken half on rice, ladle tomato mixture over chicken.
14. Serve with a salad and sweet tea.

chili powder, ground cumin, garlic, ground red pepper, chicken, cooking oil, tomatoes, green onion, canmild, cornstarch, water, instant rice, water

Taken from www.food.com/recipe/tex-mex-chicken-and-rice-129594 (may not work)