3/4 lb. boneless, skinless chicken breasts, cut into short, thin strips
1 tsp. each ground cumin and chili powder
1/2 tsp. salt
1 tbsp. olive oil
1 sm. onion, sliced and separated into rings
1 clove garlic, minced
1 can (8 oz.) tomatoes (wedges)
1/3 c. salsa, picante sauce or 1/4 c. water
1 c. UNCLE BEN'S® Brown Rice (10 minute)
1 can (8 oz.) kidney beans, drained and rinsed
1/4 c. (1 oz.) shredded Monterey Jack cheese

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 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 for 5 minutes until all liquid is absorbed. Sprinkle with cheese. Serve.