2 pkg. boneless chicken breasts
1 c. chopped onion
1 med. green pepper, chopped
2 cloves garlic, minced
2 tbsp. vegetable oil
2 (14 1/2 oz.) cans stewed tomatoes
1/2 tsp. salt
1 (15 1/2 oz.) can pinto beans, drained
1 jar picante sauce
1 tsp. chili powder
1 tsp. ground cumin

OPTIONAL TOPPINGS:

Shredded Cheddar cheese
Shredded Mozzarella cheese
Green onion slices
Diced avocado
Sour cream
Sliced black olives

Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses its pink color. Add remaining ingredients; simmer 20 minutes. Ladle into bowls over rice; top with desired optional toppings. 8-10 servings.