CHICKEN, SALSA AND RICE CASSEROLE

CHICKEN, SALSA AND RICE CASSEROLE 1 lb boneless chicken breast (cut into bite-sized pieces) 1 (6 ounce) 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 cook rice according to package. preheat oven to 325. in a large skillet saute chicken in oil about 10 mins. season with chili powder and cajun seasoning. add peppers and onion, saute about 5-7 mins so long as veggeies get tender. add salsa and Let it boil. once boiling add corn, lower heat and begin to boil anouther 7 mins. move it away from heat and combine with rice. pour into casserole dish and top with cheese. bake uncovered for 20-25 mins, so long as cheese is browned and bubbly.