Recipe: Southwest Chicken &amp; Rice Casserole
Description: A hearty comfort-food dinner with a little zing.  If you like more heat in yours, use pepper-jack cheese instead of regular monterey jack cheese.  Cuts into nice square servings.  Serve with a green salad and dinner's complete!
Ingredients: [{"text": "2 cups cooked rice"}, {"text": "2 boneless skinless chicken breasts, chopped (medium size)"}, {"text": "1 cup monterey jack cheese, shredded"}, {"text": "1 cup evaporated milk"}, {"text": "1 1/2 tablespoons red onions, finely chopped"}, {"text": "2 large eggs, lightly beaten"}, {"text": "1/4 cup cilantro, finely chopped"}, {"text": "1 teaspoon cumin"}, {"text": "1/2 teaspoon salt"}, {"text": "2 tablespoons jalapenos, seeded and diced"}]
Instructions: Preheat oven to 350&deg;F  Grease 2 quart or 8x8 casserole dish.
Prepare rice as directed to make 2 cups of cooked rice.
Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done.  Chop chicken breasts into bite size pieces.
Combine all ingredients in a large bowl and mix well.  Pour mixture into greased (or sprayed) casserole dish.
Bake for 40 minutes.  Cut into squares and serve.
