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| 12 | Frozen chicken tenderloins; boneless/skinless |
| 2 Tasse | water |
| 1 Dose | Chili beans; undrained (15 ounce) |
| 1 Tasse | Salsa |
| 1/2 Tasse | green bell pepper chopped |
| 2 Tasse | Uncle Ben's Instant Rice |
| 2 Tasse | Mexican-style cheese; divided, shredded |
| 2 Tasse | Bite-size tortilla chips |
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Spray large skillet with nonstick cooking spray. Add chicken, cook over medium high heat 12 to 15 minutes, or until light brown and juices run clear.
Add water, beans, salsa and bell pepper. Bring to a boil, add rice and 1 cup cheese. Cover, remove from heat; let stand covered 5 minutes, or until liquid is absorbed. Top with tortilla chips and remaining 1 cup cheese; let stand covered 3 to 5 minutes, or until cheese is melted.
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