2 tbsp. oil
2 cloves garlic, minced
1-3 lbs. chicken, cut in pieces
2 tbsp. flour
1 tsp. salt
1/2 tsp. ground cumin seed
1/4 tsp. pepper
1 can (1 lb.) tomatoes
1 med. onion, chopped
1 c. converted rice (20 min.)
1 lb. zucchini, 1/4" slices
7 oz. corn, drained

Heat oil and garlic in 10 inch skillet. Brown chicken in oil, turn to brown well on all sides. Sprinkle chicken with flower, salt, cumin and pepper. Drain tomatoes; save juice. Add onion and tomato juice to chicken; cover and cook over low heat, about 30 minutes.

Meanwhile, cook rice according to directions. Add zucchini and tomatoes to chicken; cover and cook until zucchini and chicken are tender, about 15 minutes. Stir corn into rice. Serve chicken with rice.