Southwest Chicken And Brown Rice - cooking recipe

Ingredients

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)

Preparation

Sprinkle chicken with cumin, chili powder and salt.
Heat olive 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, reserving liquid.
Coarsely chop 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 liquid is absorbed.
Sprinkle with cheese (garnish with sliced avocado).