Chicken, Salsa and Rice Casserole

Needed to whip up dinner with stuff I had in the house. Came up with this spanish style chicken and rice bake. Its very tasty and so comforfting, with minimal effort!

• Ready In: 45 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 1  lb boneless chicken breast, cut into bite sized pieces
• 1 (6 ounce) package 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

Directions

1. cook rice according to package.
2. preheat oven to 325.
3. in a large skillet saute chicken in oil about 10 minutes. season with chili powder and cajun seasoning.
4. add peppers and onion, saute about 5-7 minutes until veggeies get tender.
5. add salsa and bring to boil. once boiling add corn, lower heat and simmer anouther 7 minutes.
6. remove from heat and combine with rice.
7. pour into casserole dish and top with cheese.
8. bake uncovered for 20-25 minutes, until cheese is browned and bubbly.