Getting Ready

Preheat oven to 350˚.

Making

Season chicken tenderloins with salt, pepper and cumin, then set aside.

In a small sauce pan par (partially) cook the rice according to package instructions. (We par cooked our rice 3/4 of the recommended fully cooked time on the package.)

While the rice is cooking start on the cheese sauce. In a large skillet over medium high heat add in the olive oil along with the onions and sauté for 5 minutes. Followed by the red and green peppers, sauté for an additional 5 minutes. Lower the heat to medium and add in the garlic, allow for garlic to become fragrant which will take about 2 minutes. 

Lower heat again to low and place the cubed Velveeta cheese into the pan along with the milk. Slowly melt the cheese while continuously stirring, it will take about 5 minutes. 

Stir together the rice and the access water with the Velveeta cheese and veggie mixture. Add the rice and cheese sauce to a un-greased casserole dish and place the seasoned chicken tenderloins on top of the sauce. 

Bake in the oven for 25-35 minutes, or until chicken and rice are fully cooked. Allow for casserole to cool for 10 minutes.

Serving

Garnish with some fresh tomatoes and cilantro. Serve and Enjoy!