Serves 6 (serving size: about 1 1/2 cups)

This isn't your ordinary Chicken and Rice. Our version loads up with veggies and two types of cheese for a creamy, comfy  casserole all will enjoy.

How to Make It

Preheat oven to 375°. Cut chicken into strips. Heat a medium skillet over ­medium-high heat. Coat pan with cooking spray. Add chicken; sauté 1 minute. Remove chicken. Add onion, red bell pepper strips, and yellow bell pepper strips to pan; sauté 5 minutes. Stir in flour and cumin; cook 1 minute. Add chicken broth, stirring until smooth. Cook 2 minutes. Add pepper Jack cheese; stir until smooth. Remove from heat; stir in chicken and cooked brown rice. Spoon mixture into an 11 x 7–inch glass or ­ceramic baking dish. Sprinkle mixture with Monterey Jack cheese; bake at 375° for 25 minutes.

Ratings & Reviews

ChefLeesher's Review

March 27, 2012
I can see how kids would like this. It is VERY cheesy- I can't believe I'm saying this but almost TOO cheesy. Next time I think I will skip the processed cheese and use real cheese, maybe that will help with the richness? I forgot to add the cumin and it was still flavorful.

Debbie17's Review

February 08, 2012
Loved this recipe, as did my 5 yr old and 2 yr old. Couldn't find the pepper jack Velveeta, so used their queso blanco variety. So good. Tasted bad for you. I did NOT find the recipe bland at all.

blackberrygirl's Review

January 26, 2012
Followed the recipe except had to use white rice rather than brown rice due to cook time. I found the recipe to be very medicore and bland. My 8 year odl daughter liked the creamy Velveeta and jack cheese flavor, but overall the dish called for more veggies and less rice. Could be improved by playing with the recipe a bit.

ERogalski's Review

January 08, 2012
AMAZING!! Instead of Velveeta, I mixed in 1 cup of real shredded pepper jack along with the chicken and rice. Additionally, I only used 1/2 cup of rice since I was just making this for my boyfriend and I (but kept all other ingredients the same). Next time I think I will go with 1/2 or 3/4 cup of cheese. Turned out great though! Also, this hopefully goes without saying, but the recipe calls for 1 and a half cups of chopped onion not 11 and a half!