Prep time: 20 to 30 minutes

Cook time: 35 minutes

Makes: 7 cups

Ingredients

1 Tablespoon vegetable oil
1 cup chopped onion
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
3 cloves garlic, minced or ¾ teaspoon garlic powder
2 Tablespoons minced jalapeño pepper
1 ½ cups chopped bell pepper
3 cups (28-oz can) diced or crushed tomatoes, including juice
½ cup corn or other vegetables (fresh, frozen, or canned, drained and rinsed)
1 ½ teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt
2 cups cooked brown rice
⅓ cup chopped fresh cilantro

Directions

1. Wash hands with soap and water.
2. Rinse or scrub fresh vegetables under running water before preparing.
3. In a large skillet, saute onion in oil over medium heat until softened, about 5 minutes. Add chicken and cook until no longer pink, about 10 minutes.
4. Add garlic, jalapeño pepper and bell pepper and stir until softened, about 5 minutes. Add remaining vegetables, cumin, chili powder and salt. Simmer until heated through and vegetables are cooked.
5. Add cooked rice (or serve over rice) and sprinkle cilantro over the top before serving.
6. Refrigerate leftovers within 2 hours.