3/4 lb. skinless chicken
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 tbsp. olive oil
1 sm. onion, sliced
1 clove garlic, minced
1 (8 oz.) can tomatoes
1/3 c. picante sauce
1 (8 oz.) can kidney beans, drained
1/2 c. Monterey Jack cheese

Sprinkle chicken with cumin, chili powder and salt. Heat oil over medium. Add chicken, cook until no longer pink. Add onions and garlic. Cook for two minutes. Drain tomatoes, save liquid. Chop tomatoes, set aside. Add water to saved liquid to make 3/4 cup. Add liquid and picante sauce and bring to a boil. Add rice, reduce heat. Cover tightly for 5 minutes. Add beans and tomatoes, remove from heat. Let stand 5 minutes. Sprinkle with cheese.