1 (5 oz.) pkg. long-grain and wild rice mix
1 tsp. herb and spice seasoning
4 skinless boneless chicken breast halves, cut in small pieces
vegetable oil
1 small onion, chopped
1 (10 1/4 oz.) can cream of mushroom soup
1 (8 oz.) can sliced water chestnuts, drained
8 oz. sour cream
1 (7 oz.) jar roasted red bell pepper, drained and chopped
1/2 tsp. pepper
1 c. shredded sharp Cheddar cheese

Cook rice mix according to package directions. Sprinkle seasoning over chicken pieces. Cook chicken in oil until done. Stir together rice, chicken, onion and next 5 ingredients in a bowl. Spoon into a slightly greased baking dish. Sprinkle with cheese and bake at 350°F for 30 minutes.