Chipotle Rice and Chicken Chili

(39 Ratings)
Recipe Yield: 6 persons


  • 1 (6.4 ounce) package Rice-A-Roni Mexican Style
  • 2 tablespoons margarine, butter or spread with no trans fat
  • 3-1/2 cups water
  • 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 (14.5-ounce) can diced tomatoes with green chilis
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • large canned chipotle pepper in adobe sauce, finely chopped
  • 1/4 cup sour cream

Preparation Steps

  1. Saute rice-pasta mix with margarine in large saucepan on medium heat, until pasta is golden brown.
  2. Add water, chicken, tomatoes, beans, chipotle pepper and Special Seasonings. Bring to a boil on high heat. Cover; reduce heat to low. Simmer 20 minutes.
  3. Serve in soup bowls and top with sour cream.