BBQ Chicken, Veggies, and Rice Skillet

Ingredients

• 1 tablespoon olive oil
• 0.5 onion, chopped
• 1 red bell pepper, chopped
• 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• Salt to taste
• Ground black pepper to taste
• 0.25 cup barbecue sauce
• 2 cups water
• 1 (5.5 ounce) package Knorr® Rice Sides™ – Rice Pilaf
• 1 tablespoon buttery spread
• 1 cup frozen corn kernels, thawed, or fresh corn kernels
• 1 green onion (green tops only), sliced

Steps

1. Heat olive oil in a large skillet over medium-high heat. When oil is hot, add onion and bell pepper and cook and stir until onion becomes translucent, about 2 minutes.
2. Season chicken with salt and pepper and add to the skillet. Sauté until it begins to brown, 2 to 4 minutes. Add barbecue sauce and stir until combined. Transfer mixture to a bowl.
3. Add water, rice pilaf package, and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low; continue cooking for 5 minutes.
4. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand for about 2 minutes.
5. Serve topped with chopped green onions.