Texan Chicken and Rice Casserole

Texan Chicken and Rice Casserole
  • 1 tablespoon olive oil
  • 3 skinless, boneless, chicken breast halves, cut into 1-inch cubes
  • 1 tablespoon extra spicy seasoning blend, or to taste
  • 2 cups frozen fire-roasted corn, peppers, and onions blend, thawed
  • 1/2 cup no-salt-added black beans, rinsed and drained
  • 1 cup chopped fresh tomatoes, divided
  • 1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
  • Salt and black pepper to taste
  • 4 tablespoons chopped fresh cilantro
  • 1/2 cup tortilla strips, preferably chili-lime flavor


  1. Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
  2. Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
  3. Stir together Knorr(R) Fiesta Sides(TM) - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
  4. Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.

04/08/2018
Texan Chicken and Rice Casserole, recipe PT15M PT1H 5 455 calories

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