Veronica's Rice and Chicken Combo Bake

• 4 boneless skinless chicken breasts, sliced and cubed in small chunks
• salt
• pepper
• cumin
• 34 cup uncooked rice
• 1 can condensed cream of chicken soup
• 1 (4 ounce) canchopped green chilies (with juice)
• 1 medium onion, diced
• 1 teaspoon oregano
• 12 teaspoon salt
• 34 teaspoon cumin
• 12 cup water
• 18 teaspoon chili powder
• 12 cup shredded cheddar cheese (optional)
• 14 cup chopped cilantro (optional)
• 8 teaspoons fresh squeezed lime juice
• 1 teaspoon oil
• 3 cloves minced garlic

1. Chicken: Cut chicken breasts into bite size cubes.
2. Sprinkle with salt, pepper and a pinch of cumin.
3. Place in a bowl and set aside.
4. Lime Sauce: In a small bowl, combine the lime juice, oil and garlic.
5. Mix well, pour over chicken cubes, cover and marinate in fridge for 1 hour.
6. Rice: Chop the onions and green chilies.
7. In a 3 qt shallow baking dish, combine the cream of chicken soup, rice, onions, chilies and spices
8. Add the chicken and marinade, mix together, cover tightly and bake at 375 degrees for 45-60 minutes, or until rice is tender.
9. Top with cheddar cheese& cilantro (optional) and serve immediately- serving size is 1 cup.

chicken breasts, salt, pepper, cumin, rice, condensed cream, green chilies, onion, oregano, salt, cumin, water, chili powder, cheddar cheese, cilantro, fresh squeezed lime juice, oil, garlic

Taken from www.food.com/recipe/veronicas-rice-and-chicken-combo-bake-39230 (may not work)