Fajita Chili With Knorr Rice Sides

• 1 pound boneless, skinless chicken breasts, cut into thin strips
• 1 tablespoon Mexican-style seasoning blend (sodium free)
• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 2 red and/or green bell peppers, chopped
• 1 (32 ounce) carton low-sodium chicken broth, divided
• 1 (5.6 ounce) package Knorr(R) Fiesta SidesTM - Spanish Rice
• 4 cups low-sodium pinto beans and/or black beans, drained and rinsed
• Optional Toppings:
• Sour cream, shredded cheese, chopped cilantro, lime wedges, tortilla strips

1. Season the chicken with Mexican blend. In a large saucepan or Dutch-oven set over medium-high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chicken and stir occasionally, until the chicken is cooked, about 5 minutes. Add the bell pepper and onions, cook for 3 minutes. Remove and set aside.
2. Heat the remaining 1 tablespoon of olive oil in same pan, add 2 cups of the chicken broth and bring to a boil. Add the Knorr(R) Fiesta Sides(TM) - Spanish Rice and prepare according to package directions (cover and simmer for 7 minutes).
3. Stir in the chicken/onion and pepper mix, along with the beans and remaining chicken broth. Bring to a low boil and simmer for 10 minutes. Serve, if desired, with sour cream, shredded cheese, chopped cilantro, lime wedges and tortilla strips.

chicken breasts, blend, olive oil, onion, red andor, chicken broth, fiesta sides, lowsodium, sour cream

Taken from www.allrecipes.com/recipe/246351/fajita-chili-with-knorr-rice-sides/ (may not work)