In a large bowl, toss the chicken strips with the Mexican seasoning blend until well coated.
In your large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and chopped bell peppers. Sauté for about 5-7 minutes, or until the vegetables are tender and the onion is translucent.
Push the sautéed vegetables to the side of the pot and add the seasoned chicken strips. Drizzle with the remaining tablespoon of olive oil. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Pour in 2 cups of low-sodium chicken broth, scraping any browned bits from the bottom of the pot. Stir well to combine with the chicken and vegetables.
Add the Knorr Fiesta Sides Spanish Rice to the pot, mixing it in thoroughly. Allow it to cook as per the package instructions.
Once the rice is cooked, stir in the drained and rinsed pinto or black beans. Pour in the remaining 1 cup of chicken broth to achieve your desired chili consistency.
Let the Fajita Chili simmer for an additional 5-10 minutes to meld the flavors. Serve hot, garnished with your favorite toppings if desired, such as avocado, cilantro, or lime wedges.
