3/4 lb. boneless, skinless chicken breasts, cut into strips
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/4 c. cold water
1/2 c. sliced green onions
2 cloves garlic, chopped fine
1 14 oz. can whole tomatoes, undrained and cut up
1 c. frozen corn kernels
3/4 c. uncooked instant brown rice
2 tbsp. chopped green chilies, undrained
1/2 c. water

Heat in a nonstick skillet; add the chicken and sprinkle with chili powder and cumin. Add 1/4 cup water, the green onions, and garlic. Sauté until the chicken is no longer pink Stir in the tomatoes, corn, rice, chilies, and 1/2 cup water. Bring to a boil. Reduce the heat, cover, and simmer 5 to 10 minutes, or until the rice is done.