Tex Mex Chicken & Rice Chili Recipe
Ingredients
| Spanish rice package | 1 | |
| Water | 2 3/4 Cup (16 tbs) | |
| 2 cups chopped cooked chicken or turkey | ||
| Kidney beans | 1 Can (10oz), drained, rinsed | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| 1 medium green bell pepper, cut into 1/2-inch pieces | ||
| Chili powder | 1 1/2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| 1/2 cup (2 ounces) shredded Cheddar or Monterey Jack cheese (optional) | ||
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.
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.
Chef
