Tex Mex Chicken & Rice Chili
|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)|
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.