Easy Chicken Enchilada Rice

Easy Chicken Enchilada Rice
  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast halves, diced
  • 1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
  • 1 1/4 cups water
  • 1/2 (19 ounce) can enchilada sauce
  • 1/2 cup sweet corn
  • 1/2 cup reduced-sodium black beans, rinsed and drained
  • 1 large tomato, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup shredded Cheddar cheese


  1. Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.
  2. Stir in Knorr(R) Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.
  3. Top with Cheddar cheese and serve.

05/14/2018
Easy Chicken Enchilada Rice, recipe PT15M PT1H 5 455 calories

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