1 lb boneless skinless chicken breasts cut into thin strips ▢1 tbsp Mexican seasoning blend sodium free ▢2 tbsp olive oil divided ▢1 medium onion dived ▢2 red and/or green bell peppers chopped ▢32 oz low-sodium chicken broth divided ▢1 package Knorr® Fiesta Sides™ – Spanish Rice ▢4 cups low-sodium pinto beans and or black beans, drained and rinsed
SEASON the chicken with Mexican blend. In a large saucepan or Dutch-oven set over medium-high heat, add 1 tablespoon of olive oil.
When the oil is hot, add the chicken and stir occasionally, until the chicken is cooked, about 5 minutes. Add the bell pepper and onions, cook for 3 minutes. Remove and set aside.
HEAT the remaining 1 tablespoon of olive oil in same pan, add 2 cups of the chicken broth and bring to a boil. Add the Knorr® Fiesta Sides™ – Spanish Rice and prepare according to package directions (cover and simmer for 7 minutes).
STIR in the chicken/onion and pepper mix, along with the beans and remaining chicken broth.
Bring to a low boil and simmer for 10 minutes. Serve, if desired, with sour cream, shredded cheese, chopped cilantro, lime wedges and tortilla strips.