Texan Chicken and Rice Casserole recipe

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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

Nutrition Info

268.1 calories
carbohydrate: 24.2 g
cholesterol: 29.3 mg
fat: 5.2 g
fiber: 8.6 g
protein: 18.1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 163.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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