Ingredients:

• 1 lb boneless, skinless chicken breasts, diced

• 1 tbsp olive oil

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 small onion, sliced

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• Salt and black pepper, to taste

• 2 cups cooked rice (white or brown)

• 1 cup shredded cheddar or Mexican blend cheese

• ½ cup salsa

• ½ cup sour cream (optional)

• 8 small flour tortillas, cut into strips (optional for topping)

• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven: Set to 375°F (190°C) and grease a 9×13-inch baking dish.

2. Cook chicken and veggies: In a large skillet, heat olive oil over medium heat. Add chicken and season with chili powder, cumin, paprika, salt, and pepper. Cook until browned and cooked through, about 5–6 minutes. Add bell peppers and onions and sauté until slightly softened.

3. Assemble casserole: In the baking dish, layer cooked rice evenly. Spread chicken and veggie mixture on top. Pour salsa over everything and sprinkle with shredded cheese.

4. Optional topping: Scatter tortilla strips over the cheese for extra crunch.

5. Bake: Cover with foil and bake for 15–20 minutes, until heated through and cheese is melted. Remove foil and bake an additional 5 minutes if you want golden cheese and crispy tortilla strips.

6. Serve: Garnish with fresh cilantro and a dollop of sour cream if desired.