Hearty Chili Chicken & Rice recipe

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Ingredients

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

Nutrition Info

444.4 calories
carbohydrate: 32.5 g
cholesterol: 58.5 mg
fat: 11.2 g
fiber: 13.5 g
protein: 34 g
saturatedFat: 1.8 g
servingSize: -
sodium: 607.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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® Fiesta Sides™ - Spanish Rice and prepare according to package directions.

  3. Stir in chicken and serve, if desired, with sour cream, shredded cheese and chopped cilantro or scallions.

Recipe Yield

4 servings

Recipe Note

Warm your family's hearts (and bellies!) with the taste of zesty peppers, tender chicken, and creamy beans in less than 30 minutes.

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