Bring water and Rotel tomatoes and green chilies to a boil in a large pot.
Add black beans, cooked chicken, sautéed onions and peppers, and rice mix. Cover and return to a boil. Reduce heat and simmer covered for 20 minutes.
In a skillet, sauté the sliced kielbasa until browned. Drain off grease and add kielbasa slices to the rice mixture, stirring gently. Continue cooking until the 20 minutes is up and the rice is tender. Serve immediately.
Notes: To reduce the amount of fat, drain the kielbasa in a colander and rinse with hot water before adding to the rice.If you have chopped and sautéed onion and pepper stocked in your freezer, use those to save time.