I’ve expressed my love for Mexican/Tex-Mex foods before, so it’s no surprise that we really liked this dish.  I altered a recipe that I cut off a box many years ago.  I think it came from Uncle Ben’s instant brown rice, but I’m not positive.  I adjusted the amounts, altered a few things and instead of cooking the instant rice with the other ingredients, I served it over regular brown rice.  Yum!

Here’s what you’ll need:

• 1 1/2 lbs. boneless chicken breast, cut in bite-size pieces (I used about 1/2 bag chicken tenders)
• 1 1/2 tsp. chili powder
• 1 1/2 tsp. cumin
• oil
• 1 onion, sliced thin
• 1 clove garlic, minced or crushed
• 1 can fire roasted tomatoes, lightly drained (just pour off a little juice)
• 1/2 cup salsa
• 1 can kidney beans
• cooked brown rice
• cheddar cheese, shredded

Sprinkle the chicken with the spices and brown in the oil in a skillet.  Add the onion and garlic and cook until the onion is soft.  Add the tomatoes, salsa and beans.  Simmer until the chicken is cooked through.  Serve over the brown rice and top with cheddar cheese.