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 Recipe Is So Delicious
Tips From The Kitchen
- Don’t skip sautéing the peppers and onions; they add sweetness and texture.
- Stir the rice occasionally to prevent it from sticking or burning on the bottom.
Step 1
Melt a tablespoon of spread in a large nonstick skillet over medium-high heat. Add the chicken and cook it, stirring often, for about 5 minutes until it’s cooked through. Take the chicken out and set it aside.
Step 2
Add the remaining tablespoon of spread to the same skillet. Toss in the green peppers, onion, and chili powder, cooking them for around 5 minutes until the veggies are just tender but still have a bit of crunch. Pour in the water and the Cheddar Broccoli rice mix, then bring everything to a boil over high heat. Once boiling, lower the heat, cover the pan, and let it simmer for about 7 minutes, or until the rice is soft.
Step 3
Finally, stir the chicken back into the skillet and let it warm through. Serve it up with warm flour tortillas, lime wedges, sour cream, and some chopped fresh cilantro if you like.
