Ingredients
1 medium onion, chopped1 small green pepper, chopped2 large jalapeno peppers, seeded and chopped1/4 cup butter, cubed2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 can (12 ounces) evaporated milk4 cups cooked long grain rice3 to 4 cups cubed cooked chicken3 cups (12 ounces) Colby-Monterey Jack cheese, divided Sliced green onions, optional
Preparation
Preheat oven to 350°. In a large skillet, cook and stir the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, for 25 minutes. Sprinkle with the remaining cheese. Bake until heated through and the cheese is melted, 5-10 minutes longer.
