3/4 lb. boneless, skinless chicken breast, cut into short, thin strips
1 tsp. each ground cumin & chili powder
1/2 tsp. salt
1 tbsp. olive oil
1 sm. onion, sliced & 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 Bens whole grain brown rice, fast cooking
1 can (8 oz.) kidney beans, drained & rinsed
1/4 c. (1 oz.) shredded Monterey Jack cheese, optional
Sliced avocado, optional

Sprinkle chicken with 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, set aside.

Add water to reserved liquid to make 3/4 cup. Add liquid and picante sauce to skillet; bring to boil. Stir in rice; reduce heat. Cover tightly and simmer 5 minutes. Stir in beans and chopped tomatoes. Remove from heat. Let stand covered until all liquid is absorbed about 5 minutes. Sprinkle with cheese and garnish with sliced avocado, if desired. Makes 4 servings.