I cooked it last night and it was yummy!

1lb boneless skinless chicken breasts, chopped

1 each medium green, sweet red and yellow peppers, chopped

1 medium onion chopped

2 tbsp olive oil

3 cups water

2 cups frozen corn

1 cup uncooked brown rice

1 cup green enchilada sauce

1/4 cup canned chopped green chilies

1/4 tsp salt

1 cup (4 oz) shredded Mexican cheese blend

1 cup (8oz) sour cream

Tortilla chips and minced fresh chives, optional

In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the water, corn, rice, enchilada sauce, chilies and salt.  bring to a boil.  Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.

Remove form the heat. Stir in cheese and sour cream until cheese is melted.  Serve with chips and chives if desired.