Southwestern Chicken And Brown Rice - cooking recipe

Ingredients

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

Preparation

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