Mexican Chicken Casserole

3/4 lb. boneless skinless chicken breasts cut into bite-size pieces

1 cup uncooked converted white rice

1 can enchilada sauce

1 tablespoon of taco seasons

1 red pepper, chopped

1-1/2 cups  Chunky Salsa

1 can (15 ounce) black beans, drained, rinsed

1 tomato, chopped

1/2 cup Cheeder Cheese

Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Stir in beans, enchilada sauce, uncooked rice and tomatoes cook for 20 mins (until rice is cooked).  Cool completely then freeze.