Season the chicken as desired. Heat the oil in a large, deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned.

Add the pepper, garlic, and chili powder. Cook and stir 2 minutes or until starting to soften.

Stir in the soup, water, and salsa; heat to a boil. Stir in the rice. Cover with a lid, reduce heat, and simmer for 5 minutes.

Sprinkle with the cheese. Cover and remove from heat. Let stand for 5 minutes or until the rice is tender, the liquid is absorbed, and the cheese is melted. Sprinkle with the green onion.