Deadbeat Pete's Santa Fe Chicken

• 12 teaspoon poultry seasoning
• 1 teaspoon fresh coarse ground black pepper
• 2 teaspoons ground cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic granules
• 1 tablespoon salt (optional)
• 4 cups water
• 4 cups cooked white rice
• 2 medium green peppers
• 4 medium red onions
• unsalted butter
• 16 ounces salsa
• 6 (4 ounce) boneless skinless chicken breasts
• 16 ounces mild cheddar cheese
• 16 ounces monterey jack cheese

1. Mix dry ingredients, add water and mix again well.
2. Mix marinade.
3. Marinate chicken at least 2 hours (24 hours for best results).
4. Cook rice, slice pepper and onions.
5. Preheat oven to 400 degrees F.
6. Mix salsa and 4 cups cooked rice.
7. Grill or saute chicken breasts until firm.
8. Saute peppers and onions in unsalted butter until tender.
9. On individual plates, put a chicken breast over a bed of rice.
10. Peppers and onions over chicken.
11. Sprinkle with both types of cheeses.
12. Put in oven to melt cheese (watch closely).

poultry seasoning, fresh coarse ground black pepper, ground cayenne pepper, onion powder, garlic, salt, water, white rice, green peppers, red onions, unsalted butter, salsa, chicken breasts, cheddar cheese, cheese

Taken from www.food.com/recipe/deadbeat-petes-santa-fe-chicken-96399 (may not work)