Jalapeño & Cilantro Chicken Rice Bake

I saw a few recipes that inspired this recipe, but none we exactly what I wanted, so I made this one up and it was fabulous! I will definitely be making it again. If you don't like spicy, it would still be good without the jalapeño, but I really like the spice and flavor it adds! I forgot to take a picture the day I made it, but here are my left overs!!

About 2 chicken thighs or 1 breast
spices (I used cumin, pepper, and paprika)
1 cup uncooked rice
1 Tbsp diced jalapeño (about half a pepper)
1 can cream of chicken soup
milk (enough to make desired consistency- about half the soup can)
1/4-1/2 C cilantro
pepper (to taste)
pepper jack cheese (or whatever you like)


Pre-heat the oven to 425*. Cut chicken into small pieces, coat with seasoning and bake.

Cook rice according to directions.

Once rice is cooked, mix it with soup, milk, jalapeño, cilantro, and chicken. Add pepper. Place in 2 quart baking dish. Top with cheese. Bake until cheese is melted (about 20 minutes). I cooked it a little longer because we like when the cheese gets brown. You can do it however you like!