Layered Mexican Chicken Rice Bake

INGREDIENTS

2 tbsp

extra virgin olive oil

medium white onion, finely chopped

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

1 1/2 cups

chopped sweet peppers

1 1/2 tbsp

minced fresh garlic

4 cups

cooked/steamed rice

1 tbsp

ground cumin

2 cups

shredded chicken breast

1/4 tsp

Lawry’s Garlic Salt

1/2 tsp

dry Ranch Dressing Seasoning

1/2 cup

prepared Salsa (I used Herdez, mild)

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