Mexican Chicken Chili and Rice

A one-skillet, family-friendly meal that is ready in 30 minutes. Make use of leftover, pre-cooked chicken for this fast, affordable meal. Serve in a bowl, wrapped in a flour tortilla or piled on a bed of greens; the possibilities are endless.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 301 Calories

Ingredients

• 1 cup water
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 cup frozen corn
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice
• ½ medium white onion, finely chopped
• 2 cups diced or shredded cooked chicken
• 1 (7 ounce) can diced green chilies
• 1 (14.5 ounce) can diced fire-roasted tomatoes

Recipe Instructions

Step 1

Heat oil over medium heat in a 10-inch skillet; cook onions until starting to turn translucent, about 3 minutes. Add garlic and cook 1 minute more. Stir in chicken and chili powder. Add diced green chilies, fire roasted tomatoes with juices, pinto beans, and water. Cover and simmer until heated through and flavors blend, about 10 minutes.

Step 2

Add Knorr Fiesta Sides, Mexican Rice and corn. Stir to combine, cover and bring to a simmer. Reduce heat to low and cook, covered for 7 minutes. Turn off heat and let sit, covered, for an additional 5 minutes.

Step 3

Serve garnished with cheese and tortilla chips, if desired.