Spicy Chili-Chicken Rice

• 1 tablespoon butter
• 1 medium onion, chopped
• 1 fresh serrano chile pepper, seeded and finely chopped
• 3 cups cooked brown or white rice*
• 1 1/2 cups chopped cooked chicken breast
• 1 (15.25 ounce) can Del Monte Fiesta CornTM or Del Monte Southwest Corn with Poblano and Red Peppers, drained
• 2 (8 ounce) cans Del Monte Tomato Sauce
• 2 teaspoons chili powder**
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded Monterey Jack or Cheddar cheese
• 6 cups shredded iceberg lettuce
• 1 medium green bell pepper, chopped
• 1 fresh avocado, halved, seeded, peeled and chopped
• 2/3 cup bite-sized strips jicama
• Lime wedges

1. Preheat oven to 350 degrees F. Melt butter over medium heat in a large skillet.
2. Add onion and serrano pepper.
3. Cook and stir for 4 to 5 minutes or until tender.
4. Combine the cooked onion and serrano, the rice, chicken, canned corn, canned tomato sauce, chili powder and cayenne pepper in a large bowl.
5. Transfer to a greased 2-quart casserole.
6. Bake, covered, for 40 minutes.
7. Sprinkle with cheese.
8. Bake for 5 more minutes or until cheese is melted.
9. Let stand for 10 minutes before serving.
10. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges.

butter, onion, serrano chile pepper, white rice, chicken breast, del monte fiesta, del monte, chili powder, cayenne pepper, shredded monterey, shredded iceberg lettuce, green bell pepper, fresh avocado, bitesized strips jicama, wedges

Taken from allrecipes.com/recipe/spicy-chili-chicken-rice/ (may not work)