Chicken, Salsa and Rice Casserole

Ingredients for 6 servings:
1. 1 lb boneless chicken breast, cut into bite sized pieces
2. 1 (6 ounce) package Spanish rice mix (i use lipton or knorr)
3. 2 tablespoons canola oil
4. 3 tablespoons chili powder
5. 1 tablespoon cajun seasoning
6. 2 cups frozen sliced bell peppers
7. 1/2 small onion, diced
8. 2/3 cup salsa
9. 1 cup frozen corn
10. 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.

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