1/4 c. water
3/4 lb. boneless skinless chicken breasts, cut into strips
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 c. sliced green onions
2 cloves garlic, minced
1 (14 1/2 oz.) can whole tomatoes, undrained & cut up
1 c. frozen corn
3/4 c. uncooked instant brown rice
1/2 c. water
2 tbsp. diced green chilies, undrained

Heat nonstick skillet; add chicken, sprinkle with chili powder and cumin. Add 1/4 cup water to saute, add green onions and garlic. Cook until chicken is no longer pink. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 5-10 minutes or until rice is tender. Serves 2 (2 cup) servings.