Ingredients
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
Preparation
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.
