3 1/2 cups diced cooked chicken or thighs, cut into 1-inch pieces
1 1/2 cups uncooked instant white rice
1/2 cup shredded Mexican blend cheese
2 tablespoons chopped cilantro (optional)
1/2 avocado, pitted peeled and sliced (optional)
1 lime, cut into wedges (optional)
Directions
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the peppers, garlic and chili powder and cook and stir for 2 minutes. Stir in the soup, water and salsa and heat to a boil. Stir in the chicken and rice. Reduce the heat to low. Cover and cook for 5 minutes.
Remove the skillet from the heat. Sprinkle with the cheese. Cover and let stand for 5 minutes or until the liquid is absorbed and the cheese is melted. Serve topped with the cilantro, avocado and lime wedges, if desired.
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