Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 medium onion, coarsely chopped
  • 2 large red and/or green bell peppers, chopped (3 cups)
  • 1 carton (32 oz) Progresso™ reduced sodium chicken broth
  • 1 can (16 oz) Old El Paso™ traditional refried beans
  • 2 cups shredded deli rotisserie chicken
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1/3 cup uncooked regular long-grain white rice
  • 1 cup shredded Mexican cheese blend (4 oz), if desired

Instruction

  • In 4-quart Dutch oven or stockpot, heat oil over medium-high heat. Stir in onion and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp tender.
  • Stir in broth, beans, chicken, seasoning mix and rice. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until rice is tender.
  • Top each serving with cheese.