Ingredients

1 can (10 ¾ oz) cream of chicken soup

3/4 cup cold water

2 tsp chili powder

½ tsp cumin

½ cup diced bell pepper

2 cups instant rice, uncooked

2 cups shredded cooked chicken or turkey

2 cups of shredded cheese (cheddar and/or jack)

Preparation

  1. Preheat oven to 350 degrees.

  2. Mix together soup, water, chili powder, cumin and bell pepper in a medium sized pan. Cook over medium heat for 5 minutes.

  3. Add all other ingredients except 1 cup of the cheese. Pour into a greased 2 quart dish. Cover with remaining cheese and bake uncovered for 25-30 minutes, until top is browned and the rice is tender. Serve with sour cream, salsa, and chopped cilantro.