Hearty Chili Chicken & Rice

• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons vegetable oil, divided
• 2 red and/or green bell peppers, chopped
• 1 tablespoon chili powder
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
• 1 (5.6 ounce) package Knorr(R) Fiesta SidesTM - Spanish Rice

1. Season chicken, if desired, with salt and pepper. Heat 1 tablespoon oil in large saucepan over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
2. Heat remaining 1 tablespoon oil in same saucepan and cook peppers with chili powder over medium-high heat, stirring occasionally, until peppers begin to soften, about 2 minutes. Stir in beans, broth, 1 1/2 cups water and Knorr(R) Fiesta Sides(TM) - Spanish Rice and prepare according to package directions.
3. Stir in chicken and serve, if desired, with sour cream, shredded cheese and chopped cilantro or scallions.

chicken breasts, vegetable oil, red andor, chili powder, kidney beans, chicken broth, fiesta sides

Taken from www.allrecipes.com/recipe/245950/hearty-chili-chicken-rice/ (may not work)