Spicy Spanish Rice and Bean Chili

(0 Ratings)
Recipe Yield: 4 servings

Ingredients

  • 1 pouch (8.8 oz) Rice-A-Roni Heat & Eat Spicy Spanish Rice
  • 3 cups low-sodium vegetable broth
  • 2 to 3 teaspoons chili powder, depending on heat preference
  • 1 teaspoon ground cumin
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15.5 oz) light or dark red kidney beans
  • 2 green onions, thinly sliced (optional)
  •  
  • Toppings
  • Sour cream or plain Greek yogurt
  • Shredded Mexican cheese blend
  • Chopped cilantro

Preparation Steps

  1. Prepare rice according to package directions. Transfer rice to large saucepan.
  2. Stir in vegetable broth, chili powder and cumin. Add tomatoes and beans.
  3. Bring to a boil; reduce heat and simmer 10 to 15 minutes. Add additional broth if chili is too thick. Stir in green onions.
  4. Serve topped with sour cream or plain yogurt, cheese and /or cilantro, as desired.