1 medium red or orange bell pepper, seeded, chopped
2 ½ cups cooked white rice
1 cup shredded Mexican cheese blend
Chopped tomatoes and chopped fresh cilantro, if desired
Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until
golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking
in the oven.
In large bowl, stir together Mama Vincente Queso Blanco,
half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is
cut (at least 165°F).
Cool 10 minutes. Garnish with tomatoes and cilantro.
Add spaghetti, lightly pressing down so sauce comes over it. Lightly stir it every few seconds, so that spaghetti combines with sauce/meat. Simmer
for 20 minutes or until spaghetti is cooked through and sauce has thickened.