Chicken Cilantro Lime Rice Skillet

Keep weeknights simple with a go-to chicken and rice skillet recipe! Beans and rice have been perfect partners for a long time. Now chicken and chiles join the party too, making this a one-skillet Tex-Mex favorite. Old El Paso™ Cilantro Lime Rice turns this stovetop chicken and rice dish into a flavorful must-have along with Old El Paso™ Chopped Green Chiles, bright, sweet red peppers and black beans. Add shredded chicken for a hearty meal full of the tastes your family loves, ready in just 45 minutes.

📝 Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onions
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, finely chopped
• 1 package (6.2 oz) Old El Paso™ Cilantro Lime Rice
• 1 3/4 cups water
• 1 can (15 oz) black beans, drained, rinsed
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 2 cups shredded cooked chicken
• 3/4 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 1/4 cup chopped green onions (4 medium)

👨‍🍳 Instructions

1. 1In 12-inch skillet, heat oil over medium heat. Add onions, bell pepper and garlic; cook 4 to 6 minutes, stirring occasionally, until softened. Add rice and seasoning mix, water, beans and green chiles; stir to combine. Heat to boiling; reduce heat to low. Cover and cook about 20 minutes or until rice is tender and liquid is absorbed.
2. 2Remove skillet from heat; stir in chicken. Sprinkle cheese over top; cover and let stand 5 minutes or until cheese is melted. Garnish with green onions, and serve.