Ingredients30 m servings 435 cals
- Season chicken with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is lightly browned, about 4 minutes.
- Stir in ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water, beans and chilies with their liquid and bring to a boil over medium-high heat.
- Stir in Knorr(R) Rice Sides(TM) - Herb & Butter; reduce heat and simmer covered 4 minutes. Stir in zucchini and cook until rice is tender, about 3 minutes. Serve, if desired, with lime wedges, chopped fresh cilantro and fried tortilla strips* or tortilla chips.
- To make fried tortilla strips, cut corn or flour tortillas into thin strips. Heat 1 tablespoon oil in medium skillet and cook tortilla strips, turning occasionally, until golden and crisp. Remove to paper towels to drain and season, if desired, with a pinch of salt.
Per Serving: 435 calories; 13.7 g fat; 29.2 g carbohydrates; 31.9 g protein; 60 mg cholesterol; 444 mg sodium. Full nutrition
ReviewsRead all reviews 3
I really enjoyed this dish. I made it earlier in the day and reheated it once my hubby got home. The liquid had been absorbed so it did not come out like a chili. More like a beans, rice and chi...
I added some extra cheese to this while it was cooking and used broth instead of water. It turned out extra delicious!