Southwest Chicken Brown Rice - Nancy Fletcher

¾ lb boneless, skinless chicken breast, cut into short, thin strips
1 tsp ground cumin                            
1 tsp chili powder
½ tsp salt                                              
1 tbsp olive oil
1 small onion, sliced and separated into rings
1 clove garlic, minced                        
1-8oz can tomatoes, wedges
⅓ cup salsa, picante sauce OR ¼ cup water
1 cup Uncle Ben’s Brown Rice Ready in 10 Minutes
1-8oz can kidney beans, drained and rinsed
avocado, sliced (optional)                
1 oz. monterey jack cheese, shredded

Sprinkle chicken with cumin, chili powder and salt.  Heat olive oil in 10-inch skillet over medium heat.  Add chicken, cook and stir until no longer pink.  Add onion and garlic, cook and stir 2 minutes.  Drain tomatoes, reserving liquid.  Coarsely chop tomatoes, set aside.  Add water to reserved liquid to make ¾ cup.  Add liquid and picante sauce to skillet and bring to a boil.  Stir in rice, reduce heat.  Cover tightly and simmer 5 minutes.  Stir in beans and chopped tomatoes.  Remove from heat.  Let stand covered about 5 minutes until all liquid is absorbed.  Sprinkle with cheese, and garnish with sliced avocado.