Cheesy Chili 'N Rice Dish

Adapted from Kraft Foods, Inc.

  • 1 lb ground chicken breast, skinless
  • 15 ozs vegetarian chili with beans
  • 14 1/2 ozs no-salt-added diced tomatoes, undrained
  • 1 c water
  • 2 c instant rice, uncooked
  • 4 ozs Velveeta Light Loaf, cut up
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook chicken until no longer pink. Stir in chili, tomatoes, and water. Mix well. Bring to boil. Fold in rice. Cover and remove from heat. Let stand five minutes. Place mixture into prepared dish. Sprinkle cut up cheese on top. Bake for 15 minutes, or until cheese has melted and dish is heated through.

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Posted: 6/2/2000
Pasta, Rice, & Grains
Rated by 4 users (4.50)
WW Points* : 4.71
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 249
Calories from Fat 32 (13%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 38g 13%
Sodium 436mg 18%
Potassium 49mg 16%
Total Carbohydrate34g 11%
Dietary Fiber 3g 12%
Sugars 4g
Protein 20g 12%
* 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.