In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and sprinkle with the Mexican seasoning blend. Sauté until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and chopped bell peppers. Sauté for about 3-4 minutes, or until the onions are translucent and the peppers are tender.
Return the cooked chicken to the pot. Pour in 2 cups of the low-sodium chicken broth and stir well. Bring the mixture to a simmer.
Stir in the package of Knorr Fiesta Sides Spanish Rice and the remaining chicken broth. Add the drained and rinsed pinto or black beans. Stir everything together until well combined.
Reduce the heat to low, cover the pot, and let the Fajita Chili simmer for about 15-20 minutes. This will allow the flavors to meld together beautifully.
Once the chili is done simmering, give it a good stir. Taste and adjust seasoning if necessary. Serve hot, garnished with your favorite toppings such as avocado, cilantro, or shredded cheese.
