Mexican Chicken Rice Casserole

Mexican Chicken Rice Casserole

12 oz boneless, skinless chicken breasts, cubed
2 sweet peppers (adding a red one makes it more colorful)
1 cup onion
1 Tbs flour
1 tsp cumin
3/4 c fat free chicken broth
8 ounces mexican or pepper jack velveeta cubed
2 cups cooked brown minute rice
1/2 cup reduced fat shredded colby jack cheese

Preheat oven to 375 degrees F

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 miutes.  Sprinkle with flour and cumin.  Cook for 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 11x7  inch baking dish coated with nonstick spray.  Sprinkle with colby jack cheese.  Bake at 375 for 20 minutes.

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