1 can cream of chicken soup
3/4 c. cold water
2 tsp. chili powder
1/2 tsp. cumin
2 c. Minute rice
2 c. chopped chicken
1/4 c. diced red pepper
1/4 c. diced green pepper
1 c. Monterey Jack cheese, grated
1 c. Cheddar cheese, grated

Preheat oven to 350 degrees. Mix soup, water, chili powder and cumin. Cook 5 minutes over medium heat. Add all remaining ingredients except 1/2 cup of each cheese. Spoon mixture into 6x10 inch baking dish. Top with remaining cheese. Bake 20 minutes or until thoroughly heated. Top with sour cream or salsa, if desired. 4 to 6 servings.