Mexican Chicken Rice Casserole

Chicken rice casserole with a Mexican flaire! This casserole was fairly easy to make and tasted great. Using Minute brand brown rice also saved time.

serves 6 * 8 points +)

• 12 oz. boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 c. onion, chopped
• 1 T. flour
• 1 tsp. cumin
• 3/4 c. fat-free chicken broth
• 8 oz. Mexican or Pepper Jack Velveeta, cubed
• 2 c. cooked brown Minute rice
• 1/2 c. reduced- fat shredded Colby Jack cheese

Preheat oven to 375 degrees.
Heat a large nonstick skillet over medium-high heat. Spray with nonstick spray. Add chicken and cook for 2 minutes. Remove chicken and set aside.
Add peppers and onions to pan. Cook 5 minutes. Sprinkle with flour and cumin. Cook 1 minute. Stir in chicken broth until smooth. Cook 2 minutes. Stir in Velveeta and cook until cheese is melted. Return chicken to pan with cooked rice. Stir to coat. Transfer mixture to an 11 x 7 inch baking dish coated with nonstick spray. Sprinkle with Colby Jack cheese. Bake at 375 for 20 minutes.

adapted from "Cooking Light"