Texan Chicken and Rice Casserole

Ingredients

• 1 tbsp Olive Oil
• 85 g Breast Half, skinless boneless chicken cut
• 1 tsp Extra Spicy Seasoning, blend
• 1/4 tsp Corn, fire-roasted peppers thawed
• 1/4 tsp Black Bean, no-salt-added rinsed drained
• 1 medium Tomato, chopped divided
• 1/4 tsp Salt Black Pepper
• 2 tbsp Cilantro, chopped
• 1/4 cup Tortilla Strip

Instructions

1. Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
2. Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
3. Stir together Knorr(R) Fiesta Sides(TM) - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
4. Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.

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