Santa Fe Chicken Casserole
3 chicken boneless chicken breasts, cubed into bite size bits
2-3 tablespoons vegetable oil
1 yellow onion, diced
1 green pepper, diced
1 can RoTel tomatoes, drained but reserve juice!
1 cup rice (we use Mahatma)
2 cups shredded cheese
In a large skillet, brown the chicken in the oil with the onion and bell pepper. Add seasonings to your taste. (We use a bit of salt, black pepper, smoked paprika and cumin.) Add drained Rotel tomatoes to the chicken and allow to cook a couple of minutes to let the chicken absorb some of the chili pepper goodness