Anita's Tried & True Heart Healthy Recipes

Tex Mex Chicken & Rice Chili

Adapted from
8 servings

1/2 cup  bell peppers, chopped  2  ozs  cheddar cheese, shredded 
1/2 cup  onions, chopped  16  ozs  canned dark red kidney beans, rinsed and drained 
4 5/8 ozs  Rice A Roni Spanish Rice  14 1/2 ozs  stewed tomatoes, undrained 
2 3/4 cups  water  2 1/2 tsp  chili powder, shredded 
12  ozs  chicken breast cubes, cooked  
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.
Nutritional Analysis per serving (8 servings total)
Calories 220   %CFF 18 %
Total Fat 4 g   Saturated Fat 2 mg
Protein 17 g   Cholesterol 40 g
Carbohydrates 27 g   Sodium 669 mg
Sugars 5 g   Fiber 5 g
3.7 WW Points
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