- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons vegetable oil, divided
- 2 red and/or green bell peppers, chopped
- 1 tablespoon chili powder
- 1 (15.5 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
- 1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
- Season chicken, if desired, with salt and pepper. Heat 1 tablespoon oil in large saucepan over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
- Heat remaining 1 tablespoon oil in same saucepan and cook peppers with chili powder over medium-high heat, stirring occasionally, until peppers begin to soften, about 2 minutes. Stir in beans, broth, 1 1/2 cups water and Knorr(R) Fiesta Sides(TM) - Spanish Rice and prepare according to package directions.
- Stir in chicken and serve, if desired, with sour cream, shredded cheese and chopped cilantro or scallions.
04/03/2018
recipepes.com
Hearty Chili Chicken & Rice, recipe
PT15M
PT1H
5
455 calories
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