Give this recipe a go when you’re on the go! Easy to prepare, you’ll come home to a nice big pot of warm (and spicy!) chili.
4 packages Rice-A-Roni Mexican Style
4 tablespoons margarine, butter or spread with no trans fat
11 cups water
2 pounds boneless, skinless chicken breast halves, cut into bite-size pieces
3 (14.5-ounce) cans diced tomatoes with green chilis
1 jalapeno
3 (15-ounce) cans great northern beans, rinsed and drained
1 large canned chipotle pepper in adobe sauce, finely chopped
Sour cream
Saute rice-pasta mix with margarine in large saucepan on medium heat, until pasta is golden brown. 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. Serve in soup bowls and top with sour cream.