1. Heat oil in a large saucepan over medium-high heat until shimmering. Add coleslaw mix and peppers and cook, stirring occasionally, until tender, about 5 minutes.
2. Add water, soup, and beans and rice mix to saucepan and stir to combine. Reduce heat to low, cover, and cook, stirring occasionally, until rice is tender, 30 to 35 minutes.
3. Remove from heat and stir in chicken. Season mixture with salt and pepper to taste, top with scallions, and serve.
Source: Hannaford fresh Magazine, March - April 2017