Instructions

• Season the 1 lb chicken strips with 1 tbsp Mexican seasoning blend.
• Heat 1 tbsp of the olive oil in a large saucepan or Dutch oven over medium-high heat. When the oil is hot, add the seasoned chicken and cook, stirring occasionally, until cooked through, about 5 minutes.
• Add the chopped bell peppers and the medium onion (prepared as you prefer) to the pan with the chicken and cook, stirring, for 3 minutes. Transfer the chicken, peppers, and onion to a plate and set aside.
• Wipe the pan briefly if desired, then heat the remaining 1 tbsp olive oil in the same pan over medium heat. Pour in 2 cups of the chicken broth and bring to a boil.
• Add the Knorr® Fiesta Sides™ – Spanish Rice to the boiling broth and prepare according to the package directions (cover and simmer for 7 minutes).
• After the rice has cooked, return the chicken, peppers, and onion to the pan. Stir in the 4 cups drained and rinsed beans and the remaining 2 cups of chicken broth (you should have used 2 cups earlier and have 2 cups left from the 32 oz).
• Bring the mixture to a low boil, then reduce heat and simmer, uncovered or partially covered, for 10 minutes, stirring occasionally, until heated through and flavors are combined.
• Serve hot.