Chili and Rice Dinner

Adapted from Riviana Foods Inc.

  • 1 lb ground chicken breast
  • 15 ozs canned light red kidney beans, drained and rinsed
  • 14 1/2 ozs no-salt-added diced tomatoes
  • 8 ozs tomato sauce
  • 2 cups water
  • 1 1/4 ozs chili seasoning mix
  • 2 cups instant rice
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.
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Posted: 4/30/2009
Pasta, Rice, & Grains
Rated by 1 users (2.00)
WW Points* : 3.82
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 227
Calories from Fat 13 (5%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 28g 9%
Sodium 721mg 30%
Potassium 147mg 49%
Total Carbohydrate37g 12%
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.