Chili With Rice

Name: Chili With Rice
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1/2 c bell peppers, chopped; 4 ozs canned green chiles; 1 1/4 ozs chili seasoning mix; 1 1/2 c water; 15 ozs canned dark red kidney beans, drained; 8 ozs tomato sauce; 7 ozs frozen corn, thawed; 5 ozs instant rice, uncooked

Adapted from Hearty Chilis

1 lb ground chicken breast
1/2 c bell peppers, chopped
4 ozs canned green chiles
1 1/4 ozs chili seasoning mix
1 1/2 c water
15 ozs canned dark red kidney beans, drained
8 ozs tomato sauce
7 ozs frozen corn, thawed
5 ozs instant rice, uncooked

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.

Posted: 2/1/2007

Soups & Stews

Rated by 1 users (5.00)

WW Points^* : 3.93

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 228 Calories from Fat 17 (8%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 28g	9%
Sodium 759mg	32%
Potassium 0mg	0%
Total Carbohydrate34g	11%
Dietary Fiber 5g	20%
Sugars 4g
Protein 17g	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.