- 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
- 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.
- 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.
- 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.
- Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.
04/07/2018
recipepes.com
Texan Chicken and Rice Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
