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Mexican-Style Rice, Beans & Chicken

  • Cooking Time

  • Prep time

  • Serves

  • 1 Tbsp. olive oil
  • 8 ounces boneless, skinless chicken breasts, cut into chunks
  • 2 cups water
  • 1 package Knorr® Rice Sides™ - Cheddar Broccoli
  • 1 can (15.5 oz.) no salt added black beans, rinsed and drained
  • 1 can (15.5 oz.) corn, drained
  • 1 pinch chili flakes
  • 1 HEAT oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 4 minutes. Remove chicken to plate; keep warm. <BR><BR><BR>
  • 2 BRING water and Knorr® Rice Sides™ - Cheddar Broccoli to a boil in same skillet.<BR><BR>
  • 3 STIR in beans, corn and chile flakes. Reduce heat and cook, covered, 7 minutes, or until rice is tender. Stir in chicken just to heat through. Dig in!<BR>