In 20 minutes and using only one pot you can have a delicious Knorr® Fiesta Rice™ Dinner on the table.
Ingredients
- 2 cups chicken stock, divided
- 3 cups chopped assorted bell peppers, such as yellow, green and red
- 1 onion, diced
- 1 (15 ounce) can reduced sodium black beans, drained
- 1 (5.4 ounce) package Knorr® Fiesta Sides? – Mexican Rice or Spanish Rice
- 2 cooked chicken breasts (skin and bones removed), sliced into strips
- 1 (8 ounce) package shredded Cheddar cheese (Optional)
- 10 flour tortillas (Optional)
Directions
Step 1
Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr® Fiesta Rice? – Mexican Rice, cover and simmer for 5 minutes. Stir often.
Step 2
Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking.
Step 3
Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 851 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat13g | 66% |
Cholesterol113mg | 38% |
Sodium1269mg | 55% |
Total Carbohydrate81g | 29% |
Dietary Fiber13g | 45% |
Total Sugars4g | |
Protein52g | |
Vitamin C75mg | 376% |
Calcium416mg | 32% |
Iron6mg | 33% |
Potassium759mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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