Layered Mexican Chicken Rice Bake

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Picky Palate

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Ingredients

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 anaheim chili pepper (it’s mild), finely diced

1 1/2 Cups chopped sweet peppers

1 1/2 Tablespoons minced fresh garlic

4 Cups cooked/steamed rice

1 Tablespoon ground cumin

2 Cups shredded chicken breast

1/4 teaspoon Lawry’s Garlic Salt

1/2 teaspoon dry Ranch Dressing Seasoning

1/2 Cup prepared Salsa (I used Herdez, mild)

1 can corn, drained

1 can red kidney beans (or any bean of choice), drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

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