Ingredients
2 tbsp. vegetable oil, divided
1 lb. boneless, skinless chicken breasts cut into bite-size (3-4 inch) pieces (about 2 cups cooked)
2 red and/or green bell peppers, chopped into 1-inch cubes (about 2 cups)
1 package Knorr Fiesta Sides - Spanish Rice
1 1/2 c. chicken stock
1 can red kidney beans, rinsed and drained (about 1 ¾ cups)
3 c. shredded sharp cheddar cheese, divided
Preparation
Step 1Heat oven to 375 degrees F. Step 2In a 10-inch skillet, heat 1 Tbsp. of oil over medium high heat. Cook the chicken until brown on all sides (about 3-4 minutes). Remove and set aside. Wipe out any excess oil from the pan. Add the remaining oil into the pan, and sauté peppers until just tender. Remove and set aside.Step 3In the same pan, cook the Knorr Fiesta Sides Spanish Rice according to package directions, replacing 1 ½ cups of the water with chicken stock (you’ll end up using ½ cup of water).Step 4Combine cooked rice, chicken, bell peppers, beans and 2 ½ cups of cheddar cheese in the skillet. Top with the remaining cheddar, cover with foil and bake in the oven until the cheese is melted and the casserole is heated through (about 20 minutes). Remove the foil during the last 5 minutes of cooking.
