Jenny Aleman de Bolaños Recipe + Texan Chicken and Rice Casserole

Transform a chicken and rice casserole into a one-skillet meal with the addition of fire-grilled vegetables and beans seasoned to bring out the flavors of Texas and with the crunchiness of crispy tortilla strips.

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
• ½ 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
• ½ cup tortilla strips, preferably chili-lime flavor

Cooking Directions

1. Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
2. Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
3. Stir together Knorr® Fiesta Sides™ - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
4. Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.

Nutrition Facts

• calories268.1
• carbohydrateContent24.2 g
• cholesterolContent29.3 mg
• fatContent5.2 g
• fiberContent8.6 g
• proteinContent18.1 g
• saturatedFatContent0.7 g
• sodiumContent163.5 mg
• sugarContent0.8 g