Ingredients
- 2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
- 1 pound boneless, skinless chicken breast halves, cut into cubes
- 2 green and/or red bell peppers, thinly sliced
- 1 medium onion, thinly sliced
- 1 teaspoon chili powder
- 2 cups water
- 1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli
Why This Dish Is So Special
Simple Cooking Tips
- Sear the chicken first to lock in juices before adding the rice and vegetables.
- Stir occasionally but gently to avoid breaking up the rice or chicken pieces.
Step 1
Melt a tablespoon of spread in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook it, stirring often, for about 5 minutes or until it’s fully cooked through. Once done, take the chicken out and set it aside.
Step 2
Melt the remaining tablespoon of spread in the same skillet. Toss in the green peppers, onion, and chili powder. Cook them, stirring now and then, until the veggies are just tender but still have a little crunch—about 5 minutes. Pour in the water and the Knorr® Rice Sides™ - Cheddar Broccoli, then bring everything to a boil over high heat.
Step 3
Once boiling, lower the heat to a gentle simmer and cover the skillet. Let it cook for about 7 minutes, or until the rice is nice and tender. Finally, add the chicken back to the skillet and warm it through.
Step 4
Serve everything up with some warmed flour tortillas, lime wedges, sour cream, and a sprinkle of fresh cilantro if you like. Enjoy!
