Rice and Chick Pea Chili
|Converted rice||2⁄3 Cup (10.67 tbs) (UNCLE BEN'S Brand)|
|Canned chickpeas||15 Ounce, undrained|
|Canned diced tomatoes||15 Ounce|
|Canned diced green chilies||8 Ounce|
|Frozen corn||1 Cup (16 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Taco seasoning||1 Tablespoon|
|Reduced fat cheddar cheese||2 Ounce, shredded (1/2 cup)|
1 In a medium saucepan, add 1 3/4 cups water and rice, bring to a boil.
2 Cover and lower the heat.
3 Simmer for 15 minutes.
4 Add in the remaining ingredients except cheese.
5 Cook over low heat for 10 minutes.
6 Serve sprinkled with cheese, in bowls.