Picante Chicken - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breast
1 Tbsp. olive oil
1 clove garlic, minced
1 (16 oz.) can whole tomatoes
1/3 c. picante sauce
1 pepper, cut into 3/4-inch chunks
1 onion, cut into 1/4-inch wedges
3/4 tsp. ground cumin
1 Tbsp. cornstarch
1 Tbsp. water
1 to 2 Tbsp. chopped cilantro
2 c. hot cooked rice

Preparation

Cut chicken into strips.
Heat oil in 10-inch skillet.
Add chicken and garlic; cook and stir until chicken is almost cooked through, 5 minutes.
Drain and coarsely chop tomatoes, reserving juice.
Combine tomatoes, picante sauce, juice, pepper, onion and cumin, mixing well.
Stir into skillet.
Simmer 5 minutes, stirring occasionally.
Dissolve cornstarch in water and stir into skillet.
Simmer 1 minute until sauce is thickened, stirring constantly.
Serve over rice with cilantro and additional picante sauce.
Makes 4 servings.