Ingredient:

2 medium bell peppers, cut into 1-inch pieces
1/2 cup frozen corn
1 box (6.8 oz) rice and vermicelli mix with Spanish seasonings
1 1/4 cups water
1 can (14.5 oz) diced tomatoes with roasted garlic, undrained
1 tbsp blackened seasoning or Cajun seasoning
4 bone-in chicken breasts (about 7 oz each), skin removed

Method:
Heat oven to 350°F. In ungreased 3-quart casserole, mix bell peppers, corn, rice mix with seasonings, water and tomatoes.

Sprinkle blackened seasoning over chicken; place chicken on rice mixture in casserole.

Cover; bake 40 to 45 minutes or until rice is tender and juice of chicken is clear when thickest part is cut to bone (170°F).