Hearty Chili Chicken & Rice - cooking recipe

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons vegetable oil, divided
2 red and/or green bell peppers, chopped
1 tablespoon chili powder
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
1 (5.6 ounce) package Knorr(R) Fiesta SidesTM - Spanish Rice

Preparation

Season chicken, if desired, with salt and pepper. Heat 1 tablespoon oil in large saucepan over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
Heat remaining 1 tablespoon oil in same saucepan and cook peppers with chili powder over medium-high heat, stirring occasionally, until peppers begin to soften, about 2 minutes. Stir in beans, broth, 1 1/2 cups water and Knorr(R) Fiesta Sides(TM) - Spanish Rice and prepare according to package directions.
Stir in chicken and serve, if desired, with sour cream, shredded cheese and chopped cilantro or scallions.