Chili With Rice
Adapted from
Hearty Chilis
8 servings
| 1 lb ground chicken breast skinless | 15 ozs canned dark red kidney beans, drained | ||
| 1/2 c bell peppers, chopped | 8 ozs tomato sauce | ||
| 4 ozs canned green chiles | 7 ozs frozen corn, thawed | ||
| 1 1/4 ozs chili seasoning mix | 5 ozs instant rice, uncooked | ||
| 1 1/2 c water |
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In a saucepan, cook chicken, bell peppers, and chilies until chicken is no longer pink. Add seasoning mix, water, beans, tomato sauce, and corn. Bring to a boil. Reduce heat to low. Cover and simmer for ten minutes, stirring occasionally. Stir in rice. Cover and remove from heat. Let stand for 5 minutes, or until rice is done.
| Calories | 243 | %CFF | 11 % | |
| Total Fat | 3 g | Saturated Fat | 0.0 mg | |
| Protein | 18 g | Cholesterol | 33 g | |
| Carbohydrates | 34 g | Sodium | 539 mg | |
| Sugars | 4 g | Fiber | 5 g | |
|
3.9 WW Points | ||||
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Rated by 1 users (5.0)
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