Mexican Chicken Casserole

INGREDIENTS

1 tbsp

Vigo Olive Oil, (divided)

red pepper, (chopped)

small onion, (diced)

2 cloves

garlic, (minced)

1 1/2 lb

chicken breasts, (cut in bite sized pieces)

1 oz

packet taco seasoning

2 cups

salsa (16 ounce jar)

2 cups

chicken broth

8 oz

package Vigo Mexican Rice

15 oz

can black beans, (drained and rinsed)

1 cup

frozen (and thawed) or canned corn

1 cup

sour cream

3/4 cup

chopped fresh cilantro

3 cups

lightly crushed tortilla chips (about 6 ounces)

2 cups

shredded cheddar or Colby jack cheese