Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 3 ½ cups water
- 1 (15.5 ounce) can no-salt-added cannellini beans, rinsed and drained
- 1 (4 ounce) can mild chopped green chilies, undrained
- 1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & Butter
- 1 medium zucchini, quartered lengthwise and sliced
Why You'll Want This Again
Cooking Advice
- Simmer the chili gently to allow flavors to blend without burning the bottom.
- If you like a thicker chili, mash some of the beans before adding them in.
Step 1
Season the chicken with a little salt and pepper if you like. Heat some oil in a large, deep nonstick skillet over medium-high heat. Add the chicken and onion, and cook, stirring now and then, until the chicken is lightly browned—this should take about 4 minutes. Next, sprinkle in the ground cumin and cook for about 30 seconds until you can really smell the spices.
Step 2
Pour in the water, then add the beans and the chilies along with their liquid. Turn the heat up to bring everything to a boil. Once boiling, stir in the Knorr® Rice Sides™ Herb & Butter mix. Lower the heat, cover the skillet, and let it simmer gently for 4 minutes.
Step 3
After that, stir in the zucchini and cook everything together until the rice is tender, which should take about 3 minutes. When it’s ready, serve it up with lime wedges, some chopped fresh cilantro, and either fried tortilla strips or tortilla chips if you like a little crunch.
