Layered Mexican Chicken Bake

My sister found this recipe on Picky Palate. I take no credit for it, other than trying it and loving it. There are more pictures on Picky Palate website. This picture is from there!

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 anaheim chili pepper (it’s mild), finely diced

1 1/2 Cups chopped sweet peppers

1 1/2 Tablespoons minced fresh garlic

4 Cups cooked/steamed rice (Not minute rice. I use brown rice.)

1 Tablespoon ground cumin

2 Cups cooked shredded chicken breast (Can use canned chicken)

1/4 teaspoon Garlic Salt

1/2 teaspoon dry Ranch Dressing Seasoning (I buy a big container of this from Costco instead of the packets)

1/2 Cup prepared Salsa

1 can corn, drained

1 can black beans, drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice and cumin, reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

2. Place chicken breast into a medium skillet over medium heat. Season with garlic salt, ranch seasoning and salsa; mix and reduce heat to low.

3.Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.