8 frozen chicken tenders (boneless, skinless)
2 C water
1 15 oz. can chili beans, undrained
1 C salsa
1/2 C green bell pepper, chopped
2 C instant rice
2 C Mexican style shredded cheese, divided
2 C bite size tortilla chips
Spray large skillet with nonstick cooking spray. Add chicken, cook over medium high heat 12-15 minutes. (I shred the chicken at this point) Add water, beans, salsa, and bell pepper. Bring to a boil, add rice and 1 C cheese. Cover, remove from heat; let stand covered for 5 minutes, or until liquid is absorbed. ( I usually have to leave the skillet on low heat for 5-10 minutes to make sure all the liquid is absorbed) Top with tortilla chips and remaining 1 C cheese.
Let stand covered 3-5 minutes or until cheese is melted. Serve with additional chips, sour cream, guacamole, olives, etc.