Anita's Tried & True Heart Healthy Recipes

Chili and Rice Dinner

Adapted from
8 servings

1  lb  ground chicken breast skinless  2  cups  water 
15  ozs  canned light red kidney beans, drained and rinsed  1 1/4 ozs  chili seasoning mix 
14 1/2 ozs  no-salt-added diced tomatoes  2  cups  instant rice 
8  ozs  tomato sauce  
In a large skillet, cook chicken until no longer pink. Add beans, tomatoes, tomato sauce, water, and chili seasoning mix. Mix well and bring to a boil. Add rice and cover. Reduce heat to low and cook five minutes more or until rice is done.
Nutritional Analysis per serving (8 servings total)
Calories 242   %CFF 9 %
Total Fat 3 g   Saturated Fat 0.0 mg
Protein 18 g   Cholesterol 33 g
Carbohydrates 37 g   Sodium 501 mg
Sugars 4 g   Fiber 5 g
3.8 WW Points
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