Chicken Rice Mexicana - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup milk
2 cups cooked white rice, divided
1 cup shredded Monterey Jack cheese
6 (10 inch) heated flour tortillas for serving
2 cups cooked, cubed chicken meat

Preparation

Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.
Spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.
Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.