Fajita Chili with Knorr Rice Sides

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 Onion, medium
  • 4 cup Pinto beans and/or black beans, low-sodium
  • 2 Red and/or green bell peppers

• Canned Goods

  • 1 (32-oz. box Chicken broth, low-sodium

• Baking & Spices

  • 1 tbsp Mexican seasoning blend

• Oils & Vinegars

  • 2 tbsp Olive oil

• Frozen

  • 1 package Knorr fiesta sides - spanish rice

Found on lilluna.com

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 1 tbsp. Mexican seasoning blend (sodium-free)
• 2 tbsp. olive oil, divided
• 1 medium onion, diced
• 2 red and/or green bell peppers, chopped
• 1 (32-oz.) box low-sodium chicken broth, divided
• 1 package Knorr® Fiesta Sides™ - Spanish Rice
• 4 c. low-sodium pinto beans and/or black beans, drained and rinsed

Directions

• SEASON the chicken with Mexican blend. In a large saucepan or Dutch-oven set over medium-high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chicken and stir occasionally, until the chicken is cooked, about 5 minutes. Add the bell pepper and onions, cook for 3 minutes. Remove and set aside.
• HEAT the remaining 1 tablespoon of olive oil in same pan, add 2 cups of the chicken broth and bring to a boil. Add the Knorr® Fiesta Sides™ - Spanish Rice and prepare according to package directions (cover and simmer for 7 minutes).
• STIR in the chicken/onion and pepper mix, along with the beans and remaining chicken broth. Bring to a low boil and simmer for 10 minutes. Serve, if desired, with sour cream, shredded cheese, chopped cilantro, lime wedges and tortilla strips.