How To Make Baked Hearty Chili Chicken and Rice
This chicken and rice dish is packed with tender kidney beans, bell peppers, and fluffy Spanish rice, to yield a belly-filling dinner meal!
Serves:
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
Instructions
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Heat oven to 375 degrees F.
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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.
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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.
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In the same pan, cook the Knorr Fiesta Sides Spanish Rice according to package directions, replacing 1½ cups of the water with chicken stock.
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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.
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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.
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Serve warm, and enjoy!
Nutrition
- Calories: 802.35kcal
- Fat: 42.49g
- Saturated Fat: 18.47g
- Trans Fat: 1.07g
- Monounsaturated Fat: 14.65g
- Polyunsaturated Fat: 4.44g
- Carbohydrates: 49.80g
- Fiber: 10.79g
- Sugar: 4.71g
- Protein: 55.07g
- Cholesterol: 141.00mg
- Sodium: 679.84mg
- Calcium: 603.96mg
- Potassium: 1315.20mg
- Iron: 5.50mg
- Vitamin A: 305.52µg
- Vitamin C: 63.83mg
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