Tex Mex Chicken & Rice Chili

Name: Tex Mex Chicken & Rice Chili
Yield: 8 servings
Ingredients: 1/2 cup bell peppers, chopped; 1/2 cup onions, chopped; 4 5/8 ozs Rice A Roni Spanish Rice; 2 3/4 cups water; 12 ozs chicken breast cubes, cooked; 2 ozs cheddar cheese, shredded; 16 ozs canned dark red kidney beans, rinsed and drained; 14 1/2 ozs stewed tomatoes, undrained; 2 1/2 tsp chili powder, shredded

Adapted from 365 Casseroles & One Dish Meals

1/2 cup bell peppers, chopped
1/2 cup onions, chopped
4 5/8 ozs Rice A Roni Spanish Rice
2 3/4 cups water
12 ozs chicken breast cubes, cooked
2 ozs cheddar cheese, shredded
16 ozs canned dark red kidney beans, rinsed and drained
14 1/2 ozs stewed tomatoes, undrained
2 1/2 tsp chili powder, shredded

In a large saucepan, cook bell peppers and onions until tender. Add rice, packet from rice, water, chicken cubes, cheese, beans, tomatoes, and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered for 20 minutes, or until rice is done. Stir while simmering, occasionally.

Posted: 1/31/2008

Soups & Stews

Rated by 0 users (0.00)

WW Points^* : 3.67

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 211 Calories from Fat 32 (15%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 30g	10%
Sodium 626mg	26%
Potassium 15mg	5%
Total Carbohydrate26g	9%
Dietary Fiber 5g	20%
Sugars 5g
Protein 7g	20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.