Easy Chicken Enchilada Rice

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves, diced
• 1 (5.4 ounce) package Knorr(R) Fiesta SidesTM - Yellow Rice
• 1 1/4 cups water
• 1/2 (19 ounce) can enchilada sauce
• 1/2 cup sweet corn
• 1/2 cup reduced-sodium black beans, rinsed and drained
• 1 large tomato, seeded and chopped
• 2 tablespoons chopped fresh cilantro
• 1/2 cup shredded Cheddar cheese

1. Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.
2. Stir in Knorr(R) Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.
3. Top with Cheddar cheese and serve.

olive oil, skinless, fiesta sides, water, enchilada sauce, sweet corn, black beans, tomato, fresh cilantro, cheddar cheese

Taken from www.allrecipes.com/recipe/254871/easy-chicken-enchilada-rice/ (may not work)