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Texan Chicken and Rice Casserole
Texan Chicken and Rice Casserole
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Prep Time:
10 minutes
Cook Time:
11 minutes
Total Time:
21 minutes
Texan-inspired one-skillet meal with Spanish rice, chicken, fire-grilled veggies, and black beans.
Ingredients:
  • 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
  • 0.5 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
  • 0.5 cup tortilla strips, preferably chili-lime flavor
Instructions:
  • Season the chicken with the flavorful seasoning blend. Heat a skillet over medium-high heat, then add oil. Cook the seasoned chicken in the hot oil, stirring occasionally, until fully cooked and no longer pink inside, for about 6 minutes. Transfer the cooked chicken to a bowl.
  • Combine vegetable blend with beans and half of the tomatoes in the skillet. Cook for 3 minutes until coated with oil and vegetables start to soften. Transfer the mixture to the bowl with chicken.
  • Combine Knorr® Fiesta Sides™ - Spanish Rice and 2 cups of water in a skillet. Bring to a boil, then lower heat, cover, and cook for about 7 minutes until rice is tender. Add chicken and vegetables, cooking until heated through. Season with salt and pepper to taste.
  • Add the rest of the tomatoes and chopped cilantro, then garnish with chili-lime flavored tortilla strips before serving immediately.

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