Preparation:
Cut chicken up into bite-size pieces. In frying pan, cook chicken in olive oil until no longer pink; sprinkle with spices and stir to coat evenly. Drain tomatoes, and add liquid to frying pan, reserving tomatoes. Add water and salsa, and bring mixture to a boil. Stir in rice, cover and reduce heat; simmer 5 minutes; then stir in beans and tomatoes; then cover and simmer 3 minutes more. Stir in 1 cup of cheese, and remove from heat. Serve with remaining cheese, and garnish with sour cream and avocado slices. |
