MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwest Chicken Brown Rice
 Categories: D/g, Chicken
      Yield: 4 servings
 
    3/4 lb Boneless skinless chicken
           -breast, cut into short
           -thin strips
      1 ts Each ground cumin and chili
           -powder
    1/2 ts Salt
      1 tb Olive oil
      1 sm Onion,diced
      1    Clove garlic, minced
      8 oz Can tomato (wedges or
           -special cut)
    1/3 c  Salsa, picante sauce or 1/4
           -cup water
      1 c  UNCLE BENS BROWN RICE -
           -READY IN 10 MINS
      1    8 oz can kidney beans
           -drained and rinsed
      1 sm Can of chopped chili
           -peppers undrained
    1/2 c  Monterey jack and cheddar
           -cheese shredded
 
  Sprinkle chicken with cumin, chili powder and salt.
  
  Heat olive oil in skillet over med heat.  Add chicken; cook and stir
  until no longer pink.
  
  Add onion and garlic; cook and stir 2 mins.
  
  Drain tomatoes, reserving liquid.  Chop tomatoes (if necessary) set
  aside
  
  Add water to reserved liquid to make 3/4 cup.  Add liquid and picante
  sauce to skillet; bring to a boil.
  
  Stir in rice, reduce heat;  Cover tightly and simmer 5 mins.
  
  Stir in beans and chopped tomatoes.  Remove from heat, let stand
  covered about 5 mins or until all liquid is absorbed.
  
  Transfer to serving dish, sprinkle with cheese - the cover with lid or
  plate to help cheese melt.  (if necessary, zap at 80% for l min.
  
  Freezes well.  May need to add a bit of water when reheating.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
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