Cheesy Mexican Chicken

• 2 tablespoons butter or margarine
• 1 (6.4-ounce) package Mexican-style rice-and-pasta mix
• 1 medium-size green bell pepper, chopped
• 1 small onion, chopped
• 2 1/4 cups water
• 2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
• 2 cups chopped cooked chicken
• 1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese

1. Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned.
2. Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.
3. Bake at 350u0b0 for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.
4. NOTE: For testing purposes only, we used Mexican Style Rice-A-Roni.

butter, rice, green bell pepper, onion, water, tomatoes, chicken, shredded monterey

Taken from www.myrecipes.com/recipe/cheesy-mexican-chicken-0 (may not work)