Sante Fe Chicken Casserole

From time to time, I'll post a recipe that I've tried and really like. Here's my first:

Sante Fe Chicken Casserole

1-2 Tbs oil
3 Large chicken breasts, cut into bite-sized pieces
1 bunch green onions, chopped
1 green bell pepper, chopped
1 clove fresh garlic, minced
1 can (10-oz) rotel tomatoes & green chilis
2 cups chicken broth
1 1/2 cups rice
2 cups shredded monterrey jack cheese

Seasoning:
1 tsp paprika
1 tsp black pepper
1/4 tsp salt
1 tsp garlic powder
1/2 tsp cumin
1/4 - 1/2 tsp chili powder (I usually leave this out)


1. Combine dry spices in a plastic bag. Add raw chicken and shake until chicken is covered.
2. Heat oil in skillet, add chicken and brown.
3. Add onion, bell pepper, and fresh garlic, saute 2 mins or so, stirring frequently.
4. Add rotel and chicken broth, bring to a boil.
5. Stir in rice, return to a boil.
6. Cover and reduce heat to low. Simmer 20 minutes.
7. Turn heat off, sprinkle cheese over the top, recover, and let stand about 5 mins, or until cheese is melted.

Yummy!!!