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Tex Mex Chicken & Rice Chili

Chicken.delights's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

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

Tex Mex Chicken & Rice Chili Recipe