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Mexican Chicken Chili and Rice

Baking Nana

"A one-skillet, family-friendly meal that is ready in 30 minutes. Make use of leftover, pre-cooked chicken for this fast, affordable meal. Serve in a bowl, wrapped in a flour tortilla or piled on a bed of greens; the possibilities are endless."
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Ingredients

30 m servings 301 cals
Original recipe yields 6 servings

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Directions

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  1. Heat oil over medium heat in a 10-inch skillet; cook onions until starting to turn translucent, about 3 minutes. Add garlic and cook 1 minute more. Stir in chicken and chili powder. Add diced green chilies, fire roasted tomatoes with juices, pinto beans, and water. Cover and simmer until heated through and flavors blend, about 10 minutes.
  2. Add Knorr Fiesta Sides, Mexican Rice and corn. Stir to combine, cover and bring to a simmer. Reduce heat to low and cook, covered for 7 minutes. Turn off heat and let sit, covered, for an additional 5 minutes.
  3. Serve garnished with cheese and tortilla chips, if desired.

Nutrition Facts


Per Serving: 301 calories; 7.4 g fat; 27 g carbohydrates; 19.8 g protein; 35 mg cholesterol; 772 mg sodium. Full nutrition

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Reviews

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I made this in my instant pot. I used frozen chicken pieces, and poured in the tomatoes, green chiles, rice, water, and chili powder. Cooked on high pressure for thirty minutes then added the re...