1 lb. chicken breast, cut into thin strips
3/4 to 1 tsp. ground cumin
3/4 to 1 tsp. chili powder
1/2 tsp. salt
1 tbsp. oil or pan spray
1 med. onion, diced
2 cloves garlic, minced
1 (14 oz.) can peeled tomatoes, drained
1/2 c. salsa or picante sauce
1 c. rice (converted type)
1 can corn, drained
Chicken broth or water

Season chicken with cumin, chili powder and salt. Heat oil and cook chicken. Add onions and cook for 2 or 3 minutes. Add enough chicken broth or water to liquid from drained tomatoes to equal 2 1/2 cups. Add liquid and picante sauce to chicken; bring to a boil. Stir in rice, reduce heat. Cover tightly and cook 20 minutes. Stir in chopped tomatoes and the drained corn. Serves 4 to 6.