MEXICAN CHICKEN CHILI AND RICE

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Mexican Chicken Chili and Rice image

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.

Provided by Baking Nana

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 30m

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • Serve garnished with cheese and tortilla chips, if desired.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 27 g, Cholesterol 35 mg, Fat 7.4 g, Fiber 7.5 g, Protein 19.8 g, SaturatedFat 1.5 g, Sodium 772.4 mg, Sugar 4.2 g

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