4 to 8 boneless, skinless chicken breasts
2 (10 oz.) cans mild Ro-Tel or 1 (28 oz.) can
2 c. bell peppers (red, yellow, orange), chopped and mixed
18 oz. pkg. Mexican four-cheese mix, finely shredded
1 to 2 boil-in-bags rice
1 can garlic Pam

Note: If you use a cast-iron skillet to prepare this meal, it makes it easier to melt your cheese right before you serve it.

Spray a generous amount of Pam into a large skillet. Skillet should be white with Pam. On medium heat, brown the chicken breasts; brown them really well, turning them several times. When they are brown, pour in Ro-Tel. Lift the chicken breasts to make sure the Ro-Tel has coated them well. Turn heat up and bring to a boil. Reduce heat and cover with a lid or foil tightly. Simmer 45 minutes.

After the chicken has simmered, remove the chicken and set aside. Add rice to Ro-Tel; cover. Allow it to steep 10 to 15 minutes. Remove lid; stir. Place chicken on top of rice. Sprinkle on cheese. Place cover on and heat on low heat until cheese is bubbly or place cast-iron skillet into oven and melt cheese. Sprinkle bell peppers on and serve.

I fix it for my grand sugars with a salad. I get the Mediterranean mix greens at the store. Chop up a tomato with Catalina dressing with some of the cheese, salsa, guacamole and fresh lime. I buy the guacamole and salsa already made at Albertson's.

Killer loves the chicken, but he's not much on the salad. Happy Eating.