Chili With Rice

Adapted from

  • 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
Chili With Rice
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.
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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.