Ingredients

• 3/4 lb boneless skinless chicken
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• 1 onion, cut in chunks
• 1 garlic clove
• 28 ounces chopped tomatoes
• 14 ounces canned red kidney beans
• 1/3 cup salsa
• 1 cup brown rice
• 1/4 cup monterey jack cheese
• 1/2 avocado, sliced

Instructions

1. Sprinkle chicken pieces with cumin and chili powder. Heat oil in a large skillet over medium heat. Add chicken; cook until meat is on longer pink. Add onion and garlid; cook an stir 2 minutes. coarsely chop tomatoes; set aside. Add water to equal 1 3/4 c total. Add liquid and salsa to skillet and bring to a boi. Stir in rice, reduec heat, cover tithtly an simmer 25 minutes. Stir in beans and tomatoes. Rem ove from heat. Let stand, covered until all liquid is absorbed, about 5 minutes. Sprinkle with cheese and garnish with avocado.