- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves, diced
- 1 (5.4 ounce) package Knorr® Fiesta Sides™ – Yellow Rice
- 1 1/4 cups water
- 1/2 (19 ounce) can enchilada sauce
- 1/2 cup sweet corn
- 1/2 cup reduced-sodium black beans, rinsed and drained
- 1 large tomato, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 1/2 cup shredded Cheddar cheese
- Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.
- Stir in Knorr(R) Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.
- Top with Cheddar cheese and serve.