- 2 cups chicken stock, divided
- 3 cups chopped assorted bell peppers, such as yellow, green and red
- 1 onion, diced
- 1 (15 ounce) can reduced sodium black beans, drained
- 1 (5.4 ounce) package Knorr® Fiesta Sides™ – Mexican Rice or Spanish Rice
- 2 cooked chicken breasts (skin and bones removed), sliced into strips
- 1 (8 ounce) package shredded Cheddar cheese (optional)
- 10 flour tortillas (optional)
- Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr(R) Fiesta Rice(TM) – Mexican Rice, cover and simmer for 5 minutes. Stir often.
- Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking.
- Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!