Mexican Chicken - cooking recipe

Ingredients

4 to 8 boneless, skinless chicken breasts
2 (10 oz.) cans mild Ro-Tel or 1 (28 oz.) can
2 c. bell peppers (red, yellow, orange), chopped and mixed
18 oz. pkg. Mexican four-cheese mix, finely shredded
1 to 2 boil-in-bags rice
1 can garlic Pam

Preparation

Note: If you use a cast-iron skillet to prepare this meal, it makes it easier to melt your cheese right before you serve it.