Chicken and Rice Chili
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 453.59 g package rice-a-roni Spanish rice mix
- 650.62 ml water
- 473.18 ml cooked chicken or 473.18 ml cooked turkey, chopped
- 425.24 g can kidney beans or 425.24 g can pinto beans, rinsed and drained
- 453.59 g can tomatoes, undrained
- 118.29 ml green bell pepper, cut into 1/2-inch pieces
- 7.39 ml chili powder
- 4.92 ml ground cumin
directions
- In a 3-quart saucepan, combine rice mix, special seasonings, water, chicken, beans, tomatoes, green pepper, chili powder and cumin.
- Bring to a boil; 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.
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Reviews
-
This was good and easy to make. I followed the recipe as written. I used crushed tomotoes for the can of tomatoes. Next time I make this I would omit the kidney beans as I didn't care for them much in this recipe. We also thought it could have used more chili powder. This was a good start though to what we thought could be a great chicken chili.
RECIPE SUBMITTED BY
lik2fish
Wichita, Kansas