Description
A recipe for Southwest Chicken Brown Rice

Ingredients

• Vegetable oil
  
• 3/4 pound chicken breasts, boneless and skinless
  
• 1 teaspoon cumin
  
• 1 teaspoon chili powder
  
• 1/2 teaspoon salt
  
• 1 small onion sliced and separated
  
• 1 clove garlic, minced
  
• 8-ounce can tomatoes
  
• 1/3 cup salsa
  
• 1 cup Uncle Ben's Fast & Natural Instant Brown Rice
  
• 1 can kidney beans, drained and rinsed
  
• 1/4 cup Monterey Jack cheese, shredded
  
• 1/2 large avocado

Preparation
1. Cut chicken into short, thin strips. Sprinkle chicken with cumin, chili powder and salt.

2. Heat oil in 10-inch skillet over medium heat. Add chicken; cook and stir until no longer pink.

3. Slice onion and separate into rings. Add onion and garlic; cook and stir 2 minutes.

4. Drain tomatoes, reserving liquid. Coarsely chop tomatoes; set aside. Add water to reserved liquid to make 3/4 cup.

5. Add liquid and salsa to skillet; bring to a boil.

6. Stir in rice; reduce heat. Cover tightly and simmer 5 minutes.

7. Stir in beans and chopped tomatoes. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes.

8. Sprinkle with cheese and garnish with sliced avocado, if desired.

Nutrition
no information available

Serves
Serves: 4

Variations
no information available