Tex-Mex Chicken and Rice Chili
Ingredients
- 1 pkg. Rice-a-Roni Spanish Rice
- 2 3/4 C. water
- 2 C. 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 C. (2 oz.) shredded cheddar or monterey jack cheese
- sour cream
- chopped cilantro
Directions
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.
Angelique
