Tex-Mex Chicken and Rice Chili



  • 1 package 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


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


  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.

Yield: 4 servings

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