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Southwestern Chicken Brown Rice & Quinoa

  • 3 Tbsp. vegetable oil, divided
  • 2 bell peppers (1 each red and green), thinly sliced
  • 1 cup frozen corn
  • 1 lb. boneless, skinless chicken breasts, sliced (season with salt & pepper, if you'd like)
  • 1 Tbsp. flour
  • 2 cups water
  • 1 package Knorr® One Skillet Meals-Southwestern Chicken Brown Rice & Quinoa



Amount per serving

Calories from Fat130
Total Fat15g
Saturated Fat2.5g
Trans Fat0g
Polyunsaturated Fat7g
Monounsaturated Fat3.5g
Total Carbs38g
Dietary Fiber4g
Vitamin D0%
Vitamin C130%
Vitamin A45%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 HEAT 1 Tbsp. of the oil in a large nonstick skillet over medium-high heat and cook your peppers and corn 6 minutes. REMOVE everything from skillet and set aside.
  • 2 ADD remaining oil to the same skillet. Toss your chicken with flour and then cook for 3 minutes until browned. (Chicken will continue to thoroughly cook with the brown rice & quinoa.) Add water and contents of Knorr® One Skillet Meals to the skillet and bring to a boil. Cover, turn down the heat to medium-low and simmer 22 minutes or until rice is tender. (For perfectly cooked brown rice & quinoa, make sure to keep covered.)
  • 3 STIR in your reserved peppers and corn. Remove from heat and let stand covered 2 minutes. Now it's delicious, dig in!