Fajita Chicken & Rice Skillet
Description
This fajita chicken and rice skillet with bell peppers, chili powder, and onion is a quick and easy 35-minute meal the whole family will love.
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
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1 medium onion, thinly sliced
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1 teaspoon chili powder
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2 cups water
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1 (5 7/10 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli
Directions
1
Melt 1 tablespoon Spread in a 12-inch nonstick skillet over medium-high heat. Cook chicken in hot Spread, stirring frequently, until thoroughly cooked, about 5 minutes. Remove chicken and set aside.
2
Melt remaining 1 tablespoon Spread in the same skillet. Cook bell peppers, onion, and chili powder in hot Spread, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in water and Knorr Rice Sides - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes.
3
Return chicken to the skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream, and finely chopped fresh cilantro.