Tex-Mex Chicken - cooking recipe

Ingredients

1 can cream of chicken soup
3/4 c. cold water
2 tsp. chili powder
1/2 tsp. cumin
2 c. instant rice (can be brown)
2 c. chopped, cooked chicken
1/4 c. diced red pepper
1/4 c. diced green pepper
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese

Preparation

Preheat oven to 350\u00b0.
Mix together soup, water, chili powder and cumin.
Cook 5 minutes over medium heat.
Add all remaining ingredients except 1/2 cup of each cheese.
Spoon into 10 x 6-inch baking dish.
Top with remaining cheese.
Bake at 350\u00b0 for 20 to 30 minutes or until bubbly.
Can be refrigerated overnight, bake uncovered 45 minutes.
Top with sour cream and salsa, if desired.