Tex Mex Chicken & Rice Chili

Adapted from 365 Casseroles & One Dish Meals

  • 1/2 cup bell peppers, chopped
  • 1/2 cup onions, chopped
  • 4 5/8 ozs Rice A Roni Spanish Rice
  • 2 3/4 cups water
  • 12 ozs chicken breast cubes, cooked
  • 2 ozs cheddar cheese, shredded
  • 16 ozs canned dark red kidney beans, rinsed and drained
  • 14 1/2 ozs stewed tomatoes, undrained
  • 2 1/2 tsp chili powder, shredded
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.
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Posted: 1/31/2008
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 3.67
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 211
Calories from Fat 32 (15%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 30g 10%
Sodium 626mg 26%
Potassium 15mg 5%
Total Carbohydrate26g 9%
Dietary Fiber 5g 20%
Sugars 5g
Protein 7g 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.