1/2 c. reg. long grain rice
1/2 tsp. salt
1/4 tsp. coarse pepper
1 (4 oz.) can chopped mild green chilies
1 (8 oz.) can kidney beans, drained
4 skinless, boneless chicken breast
4 tbsp. salad oil
4 green onions, chopped
1 med. tomato, seeded and chopped
1 tsp. cilantro
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. coarse pepper

In a small saucepan, boil 1 cup water. Add rice, salt, and pepper; heat to boiling. Reduce heat to low. Cover; simmer until rice is tender and liquid has been absorbed. Stir in beans and chilies. Preheat broiler. In a bowl, mix salad oil, chopped green onions, tomato, cilantro, cumin, salt, and pepper. Place chicken breast in 9 x 13 inch baking pan. Brush tops of chicken with spice mixture. With pan at closest source of heat, broil chicken 3 minutes. Turn breasts; spread remaining spice mixture on top. Broil 3 to 4 minutes longer or until chicken is done. Serve chicken with rice mixture. Pour any drippings in pan over chicken. Makes 4 main dish servings.