Chicken in Peanut Sauce

3/4 pound skinless, boneless, chicken breasts, in 1/2 inch pieces
1 medium onion, chopped (about 1/2 cup)
1 medium carrot, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1/4 tsp. garlic salt
1 can (14.5 oz.) whole tomatoes, undrained
1/2 cup water
2 tbsp. peanut butter
1/2 tsp. chili powder
1 15 oz. can pinto beans, rinsed and drained
2 cups hot cooked rice
2 tbsp. chopped roasted peanuts

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken, onion, carrot, and pepper in skillet, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender. Sprinkle with garlic salt.
Stir in tomatoes, water, peanut butter, and chili powder, breaking up tomatoes. Stir in beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered 5 minutes longer.
Serve over rice. Sprinkle with peanuts.