Chicken, Salsa And Rice Casserole

• 1 lb boneless chicken breast, cut into bite sized pieces
• 1 (6 ounce) package Spanish rice mix (i use lipton or knorr)
• 2 tablespoons canola oil
• 3 tablespoons chili powder
• 1 tablespoon cajun seasoning
• 2 cups frozen sliced bell peppers
• 1/2 small onion, diced
• 2/3 cup salsa
• 1 cup frozen corn
• 1 cup colby-monterey jack cheese, shredded cheese blend

1. cook rice according to package.
2. preheat oven to 325.
3. in a large skillet saute chicken in oil about 10 minutes. season with chili powder and cajun seasoning.
4. add peppers and onion, saute about 5-7 minutes until veggeies get tender.
5. add salsa and bring to boil. once boiling add corn, lower heat and simmer anouther 7 minutes.
6. remove from heat and combine with rice.
7. pour into casserole dish and top with cheese.
8. bake uncovered for 20-25 minutes, until cheese is browned and bubbly.

chicken breast, spanish rice, canola oil, chili powder, cajun seasoning, bell peppers, onion, salsa, frozen corn, colbymonterey

Taken from www.food.com/recipe/chicken-salsa-and-rice-casserole-473914 (may not work)