1 lb. boneless, skinless chicken breasts, cut into sm. thin strips
1 tsp. chili powder
1/2 tsp. salt
1 tbsp. oil
1 sm. onion, sliced into rings
1 clove garlic, minced
1 (8 oz.) can tomatoes
1/3 c. salsa
1 c. instant brown rice
Monterey Jack cheese, shredded (optional)

Sprinkle chicken with chili powder and salt. Heat oil in skillet over medium heat. Add chicken; cook and stir until no longer pink. Add onion and garlic; cook and stir for 2 minutes. Drain tomatoes and reserve liquid. Chop tomatoes. Add water to liquid to make 3/4 cup. Add liquid and salsa to skillet and bring to a boil. Stir in rice and reduce heat. Cover and simmer for 5 minutes. Stir in tomatoes. Remove from heat. Stand for 5 minutes. Sprinkle with cheese. Serves 4.