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1
In a medium sauce pot, saute green peppers, onion, and jalapenos until onions begin to become translucent.
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2
Add chicken broth and tomatoes with green chilies to pot and raise heat.
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3
Bring liquid to a boil and add rice, cumin, salt and pepper.
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4
Cover and remove from heat.
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5
Let rest for 5-6 mins until liquid is absorbed.
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6
Mix cilantro into finished rice.
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7
Season chicken with salt and pepper and begin cooking over med-high heat in nonstick pan.
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8
Use a very small amount of cooking oil if needed.
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9
When chicken is just under, add chili powder and cumin.
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10
(don't add too early or it will begin to burn).
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11
Lower heat and add condencsed soup.
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12
Stir in millk and cheese when mixture is warm, mix until cheese is melted.
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13
If needed, add more milk to make sauce more creamy.
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14
Assemble Casserole: Spread finished rice onto bottom of large casserole dish.
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15
Sprinkle bacon bits on top of rice.
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16
Add saucy chicken mixture on top of rice and bacon.
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17
Cook in preheated 450 degree oven for 20-25 minutes or until hot and bubbly.
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18
Serve with warm flour tortillas or tortilla chips.
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19
Optional: Top with crumbled tortilla chips and more cheese prior to baking for crispy crust.
