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SPICY CHIPOTLE CHICKEN BROWN RICE & QUINOA Recipe

SPICY CHIPOTLE CHICKEN BROWN RICE & QUINOA
Source: knorr

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Ingredients

  • 3 Tbsp. (45 mL) vegetable oil, divided
  • 2 bell peppers (1 each red and green), thinly sliced
  • 1 cup (250 mL) frozen corn
  • 1 lb. (450 g) boneless, skinless chicken breasts, sliced (season with salt & pepper, if you'd like)
  • 1 Tbsp. (15 mL) flour
  • 2 cups (500 mL) water
  • 1 package Knorr® One Skillet Meals – Spicy Chipotle Chicken Brown Rice & Quinoa
PREP TIME
10m
COOK TIME
31m
TOTAL TIME
41m
YIELD
4

Instructions

  • HEAT 1 Tbsp. (15 mL) of the oil in a large nonstick skillet over medium-high heat and cook your peppers and corn 6 minutes.
  • REMOVE everything from skillet and set aside.
  • ADD remaining oil to the same skillet. Toss your chicken with flour and then cook for 3 minutes until browned. (Chicken will continue to thoroughly cook with the brown rice & quinoa.)
  • Add water and contents of Knorr® One Skillet Meals to the skillet and bring to a boil. Cover, turn down the heat to medium-low and simmer 22 minutes or until rice is tender. (For perfectly cooked brown rice & quinoa, make sure to keep covered.)
  • STIR in your reserved peppers and corn. Remove from heat and let stand covered 2 minutes. Now it's delicious, dig in!

Dinner

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A recipe from knorr

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