- 1 tablespoon vegetable oil
- 1/2 medium white onion, finely chopped
- 1 clove garlic, minced
- 2 cups diced or shredded cooked chicken
- 1 tablespoon chili powder
- 1 (7 ounce) can diced green chilies
- 1 (14.5 ounce) can diced fire-roasted tomatoes
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup water
- 1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice
- 1 cup frozen corn
- Heat oil over medium heat in a 10-inch skillet; cook onions until starting to turn translucent, about 3 minutes. Add garlic and cook 1 minute more. Stir in chicken and chili powder. Add diced green chilies, fire roasted tomatoes with juices, pinto beans, and water. Cover and simmer until heated through and flavors blend, about 10 minutes.
- Add Knorr Fiesta Sides, Mexican Rice and corn. Stir to combine, cover and bring to a simmer. Reduce heat to low and cook, covered for 7 minutes. Turn off heat and let sit, covered, for an additional 5 minutes.
- Serve garnished with cheese and tortilla chips, if desired.
04/05/2018
recipepes.com
Mexican Chicken Chili and Rice, recipe
PT15M
PT1H
5
455 calories
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