3/4 lb. boneless, skinless chicken breast, cut into short, thin strips
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
1 tbsp. oil
1 sm., thinly sliced onion, separated into rings
1 clove minced garlic
1 (8 oz.) can tomatoes
1/3 c. picante sauce or 1/4 c. water
1 c. brown rice, fast cooking
1 (8 oz.) can kidney beans, drained & rinsed
1/4 c. grated cheese

Sprinkle chicken with cumin, chili powder and salt. Heat oil in skillet over medium heat. Add chicken and saute until pink is gone. Add onion and garlic; cook and stir 2 minutes. Drain tomatoes, reserve liquid. Chop tomatoes and 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 5 minutes. Sprinkle with cheese. 4 servings.