Southwest Chicken

Southwest Chicken "Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice."
4 skinless, boneless chicken breast halves
1 onion
1 can peeled diced tomatoes (Substitute: Medium Salsa (omit Green Chilli))
1 green chilli pepper (Substitute: Green capsicum)
1 can black beans, rinsed and drained (Substitute: red kidney beans)
1 can whole kernel corn, drained (Substitute: Frozen corn)
1tsp ground cumin
1/2 tsp chilli powder (Substitute: Paprika)
2 cloves garlic
In a large skillet, heat oil over medium high heat. Saute onions, remove them from the pan. Brown chicken breasts on both sides.
Return onions to the pan, then add tomatoes with green chilli, beans, corn, garlic and spices. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Serve with rice. Garnish with fresh chopped parsley