Spicy Santa Fe Casserole

• 2 Tbsp. vegetable oil
• 1 1/4 lb. boned and skinned chicken breasts, cut into bite-size pieces
• 1 tsp. paprika
• 1 tsp. black pepper
• 1/4 tsp. salt
• 1/4 to 1/2 tsp. cumin
• 1/4 to 1/2 tsp. chili powder
• 1/4 to 1/2 tsp. garlic powder
• 1 bunch green onions, chopped (include part of green tops)
• 1 small green bell pepper, chopped
• 1 to 2 cloves garlic, minced
• 1 (10 oz.) can diced Ro-Tel tomatoes and green chiles
• 2 c. chicken broth
• 1 1/2 c. uncooked Uncle Ben's converted rice (don't substitute)
• 1 c. grated Monterey Jack cheese

1. Heat oil in electric skillet.
2. Place chicken pieces in hot oil.
3. Sprinkle with paprika, pepper, salt, cumin, chili powder and garlic powder.
4. Saute over medium heat for 2 to 3 minutes.
5. Add onions, bell pepper and fresh garlic.
6. Cook about 5 minutes, stirring frequently.
7. Mix canned tomatoes and green chiles with chicken broth.
8. Add to skillet and bring to a boil.
9. Stir in rice; return to a boil.
10. Cover and reduce heat to low simmer.
11. Do not stir.
12. Cook, covered, until the rice is just done (you do not want the rice totally dry).
13. Sprinkle cheese over top.
14. Do not stir. Turn heat off and replace lid to melt.
15. Serve with Southern Style Salad Biscuit Muffins (recipe follows).

vegetable oil, chicken breasts, paprika, black pepper, salt, cumin, chili powder, garlic powder, green onions, green bell pepper, garlic, rotel, chicken broth, uncle ben, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268407 (may not work)