Fajita Chicken & Rice Skillet
Ingredients
2 Tbsp. margarine, divided
1 lb. boneless, skinless chicken breast halves, cut into cubes
2 green and/or red bell peppers, thinly sliced
1 medium onion, thinly sliced
1 tsp. chili powder
2 cups water
1 package Knorr® Rice Sides™ – Cheddar Broccoli
Directions
Melt 1 Tbsp. margarine in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
Melt remaining 1 Tbsp. margarine in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ – Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.
Notes
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