Tex Mex Chicken and Rice

An unlikely yet delicious mix of two of our favorite recipes. My take on spanish rice, and my husband's favorite dish ever, his mother's tuna noodle casserole (kind of)

• Ready In: 40 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• Rice

• 1  green bell pepper, diced
• 1  sweet onion, diced
• 2  jalapenos, diced (optional)
• 2  cups Minute Rice
• 2  cups chicken broth
• 1 (10 ounce) can diced tomatoes with green chilies
• 1⁄2 teaspoon cumin
•  salt and pepper, to taste
•  handful cilantro, chopped
•  cooking oil, to saute veggies

• Chicken

• 1  lb chicken breast, cubed
• 1 (10 ounce) can  cream of chicken soup
• 8  ounces cheddar cheese, shredded
• 1⁄2 cup milk
• 1  tablespoon chili powder
• 1  teaspoon cumin
•  salt and pepper, to taste
• 1  cup bacon bits

Directions

1. In a medium sauce pot, saute green peppers, onion, and jalapenos until onions begin to become translucent.
2. Add chicken broth and tomatoes with green chilies to pot and raise heat.
3. Bring liquid to a boil and add rice, cumin, salt and pepper. Cover and remove from heat.
4. Let rest for 5-6 mins until liquid is absorbed.
5. Mix cilantro into finished rice.
6. Season chicken with salt and pepper and begin cooking over med-high heat in nonstick pan. Use a very small amount of cooking oil if needed. When chicken is just under, add chili powder and cumin. (don't add too early or it will begin to burn).
7. Lower heat and add condencsed soup. Stir in millk and cheese when mixture is warm, mix until cheese is melted. If needed, add more milk to make sauce more creamy.
8. Assemble Casserole: Spread finished rice onto bottom of large casserole dish. Sprinkle bacon bits on top of rice. Add saucy chicken mixture on top of rice and bacon.
9. Cook in preheated 450 degree oven for 20-25 minutes or until hot and bubbly.
10. Serve with warm flour tortillas or tortilla chips.
11. Optional: Top with crumbled tortilla chips and more cheese prior to baking for crispy crust.