1 (10 3/4 oz.) can condensed 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 or turkey
1/4 c. red pepper
1/4 c. diced green pepper
1 c. 4 oz. shredded Monterey Jack cheese
1 c. (4 oz.) shredded 100% natural Kraft mild cheddar cheese

Preheat oven to 350 degrees. Mix together soup, water, chili powder and cumin. Cook 5 minutes over medium heat, stirring occasionally. Add all remaining ingredients except 1/2 cup each cheese.

Spoon mixture into 10 x 6 inch baking dish. Top with remaining cheese. Bake 20 minutes or until thoroughly heated or cover, refrigerate overnight. When ready to serve, bake uncovered 40 or 45 minutes until thoroughly heated. Let stand 5 minutes. Top with sour cream, salsa and cilantro. Make 4 to 6 servings.