Southwest Chicken Brown Rice
3/4 lb. chicken breast, cut into strips
1 tsp. each: cumin and chili powder
1/2 tsp. salt
1 Tblsp. olive oil
1 small onion, sliced in rings
1 clove garlic, minced
1 ( 8 oz. ) can tomatoes
1/2 c. salsa
1 c. brown rice ( fast cooking )
1 can kidney beans, drained and rinsed
1/4 c. Monterey Jack cheese, shredded
Sprinkle chicken wiht 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, reserving liquid; coarsely chop tomatoes and set aside. Add water to reserved liquid to make 3/4 cup. Add liquid and salsa; bring to boil. Stir in rice. Reduce heat, cover tightly and simmer 5 minutes. Stir in beans and tomatoes. Remove from heat. Let stand covered until liquid is absorbed ( 5 minutes ). Sprinkle with cheese. 4 servings
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