Tex-Mex Chicken and Rice Chili

Yield: 4 servings

Ingredients

Chili

• 1 box Rice-a-Roni Spanish Rice
• 2 3/4 cups water
• 2 cups chopped cooked chicken or turkey
• 1 (15 or 16 ounce) can kidney beans or pinto beans, rinsed and drained
• 1 (14 1/2 or 16 ounce) can tomatoes or stewed tomatoes, undrained
• 1 medium green bell pepper, cut into 1/2 inch pieces
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin

Optional

• 1/2 cup (2 ounces) shredded Cheddar or Monterey Jack cheese
• Sour cream
• Chopped cilantro

Instructions

1. In a 3 quart saucepan, combine rice-vermicelli mix, special seasonings, water, chicken, beans, tomatoes, green pepper, chili powder and cumin. Bring to a boil, then reduce heat to low; simmer uncovered, about 20 minutes or until rice is tender, stirring occasionally.
2. Top with cheese, sour cream and cilantro if desired.