1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 medium green bell peppers, chopped
1 small white onion, diced
2 medium garlic cloves, minced
2 tablespoons olive oil
4 cups low-sodium chicken broth
1 (10 3/4-ounce) can cream of chicken soup
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup white rice, uncooked
2 cups Mexican blend cheese, shredded and divided
Preheat oven to 350°F. Grease 2-quart casserole dish with cooking spray.
Warm olive oil in large deep skillet over medium heat. Sauté chicken breast pieces until just cooked through. Transfer to plate and set aside.
Sauté peppers and onions in remaining oil 3 to 5 minutes, until softened. Add garlic and cook 1 to 2 minutes. Stir in chicken broth and cream soup. Season with cumin, chili powder, paprika, salt and pepper. Bring to a low boil.
Place cooked chicken pieces into prepared baking dish. Cover with sauce. Stir in rice and 1 cup of cheese. Cover with tight-fitting lid or aluminum foil.
Bake in preheated oven 20 to 25 minutes, until rice is tender and most liquid is absorbed. Uncover. Top with remaining 1 cup of cheese. Bake 3 to 5 minutes, until cheese is melted.