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    Tex-Mex Chicken and Rice Chili


    Source of Recipe


    the web

    List of Ingredients




    1 pkg. Rice-a-Roni Spanish Rice
    2 3/4 cups water
    2 cups chopped cooked chicken or turkey
    1 can (15 or 16 oz) can kidney beans or pinto beans, rinsed and
    drained
    1 can (14 1/2 or 16 oz) tomatoes or stewed tomatoes; undrained
    1 medium green pepper; cut into 1/2" pieces
    1 1/2 tsp. chili powder
    1 tsp. ground cumin

    Optional:
    1/2 cup (2 ounces) shredded cheddar or monterey jack cheese
    sour cream
    chopped cilantro

    Recipe



    In a 3 quart saucepan, combine rice-vermicelli mix, special
    seasonings, water, chicken, beans, tomatoes, green pepper, chili
    powder and cumin.

    Reduce heat to low; simmer uncovered, about 20 minutes or until rice
    is tender, stirring occasionally.

    Top with cheese, sour cream, and cilantro if desired.

    Serves 4

 

 

 

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