Ingredients
2tbspvegetable oil,divided
1lbchicken breasts,(about 2 cups), cut into 3 to 4 inch bite-size pieces, boneless, skinless, cooked
2red bell peppers,(about 2 cups), and/or green, chopped into 1-inch cubes
1pkgKnorr Fiesta Sides – Spanish Rice
1½cupschicken stock
1¾cupsred kidney beans,(1 can), rinsed and drained
3cupssharp cheddar cheese,shredded, divided
Preparation
Heat oven to 375 degrees F.
In a 10-inch skillet, heat 1 tablespoon of oil over medium high heat. Cook the chicken for about 3 to 4 minutes until brown on all sides. Remove and set aside.
Wipe out any excess oil from the pan. Add the remaining oil into the pan, and sauté peppers until just tender. Remove and set aside.
In the same pan, cook the Knorr Fiesta Sides Spanish Rice according to package directions, replacing 1½ cups of the water with chicken stock.
Combine the cooked rice, chicken, bell peppers, beans and 2½ cups of cheddar cheese in the skillet. Top with the remaining cheddar, and cover with foil.
Bake in the oven for about 20 minutes, until the cheese is melted and the casserole is heated through. Remove the foil during the last 5 minutes of cooking.
Serve warm, and enjoy!
