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.
Serving size: Complete recipe
Calories 1738 Calories from Fat 236
% Daily Value*
Total Fat 28 g42.7%
Saturated Fat 12.6 g62.8%
Trans Fat 0 g
Cholesterol 60.8 mg20.3%
Sodium 5686.2 mg236.9%
Total Carbohydrates 268 g89.2%
Dietary Fiber 35.3 g141.1%
Sugars 52 g
Protein 130 g260.4%
Vitamin A 107.7% Vitamin C 381.3%
Calcium 93.5% Iron 65.3%
*Based on a 2000 Calorie diet