Layered Mexican Chicken Rice Bake

(from picky-palate.com)

2 T. olive oil
1 onion, finely chopped
1 anaheim chili pepper (I used jalapeno instead)
1 1/2 c. bell pepper, chopped (red or orange ideally)
1 1/2 T. garlic, minced
4 c. rice
1 T. cumin
2 c. chicken breast, shredded
1/4 t. garlic salt
1/2 t. dry ranch dressing seasoning
1/2 c. salsa
1 can corn, drained
1 can beans, drained (I used black)
1/2 c. fresh cilantro
1 c. cheddar cheese, shredded

Preheat oven to 350 degrees (175 C). Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish (I split it in half, and used two smaller pans so I could freeze one). Place chicken breast into a medium skillet over medium heat. Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.