Southwest Chicken - cooking recipe

Ingredients

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

Preparation

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