Diet Mexican Casserole

1-1/2  cups		brown rice - cooked
1  lb.		boneless, skinless chicken breast - cut into bite size pieces
1  cup		diced red bell pepper
1  cup		diced poblano pepper or green bell pepper
1  cup		frozen whole kernel corn
31  ounces		no salt added diced tomato
1  can		no salt added black beans - drained and rinsed
1  tablespoon		ground cumin
1  tablespoon		chili powder
1  cup		reduced fat mozzerella cheese - shredded
1/4  cup		sliced jalapeno from a jar

Tip: For nutritional information on all the ingredients in Diet Mexican Casserole just click on each ingredient name. Then adjust the serving size for any Diet Mexican Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook brown rice and spread in bottom of a sprayed (Pam olive oil) 3 qrt. casserole dish.
Cut chicken into bite size pieces and evenly layer on rice
layer the red and green peppers.
Dump tomatoes into bowl, added drained & rinsed black beans and corn.
Stir in the cumin and chili pepper. Spread mixture on top of layered casserole.
Sprinkle cheese on top and then drop the jalapeno evenly across the top.
Bake for 45 minutes on 400 degrees.