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Tex Mex Chicken & Rice Chili

Ingredients
  Spanish rice 6 4⁄5 Ounce (1 Package)
  Water 2 3⁄4 Cup (44 tbs)
  Chopped cooked chicken/Chopped cooked turkey 2 Cup (32 tbs)
  Canned kidney beans/Pinto beans 16 Ounce, drained, rinsed (1 Can)
  Canned stewed tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Green bell pepper 1 Medium, cut into 1/2-inch pieces
  Chili powder 1 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Shredded cheddar cheese/Monterey jack cheese 2 Ounce (1/2 Cup)
Directions

In 3-quart saucepan, combine rice-vermicelli mix, Special Seasonings, water, chicken, beans, tomatoes, green pepper, chili powder and cumin.
Bring to a boil over high heat.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Ingredient: 
Chicken

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