Chicken Chili

• 1 lb. boneless, skinless chicken breast, cubed
• 2 Tbsp. margarine or butter
• 1 can (14 oz.) kidney beans, drained
• 1 can (14 1/2 oz.) whole peeled tomatoes, undrained
• 1 can (13 1/4 oz.) chicken broth
• 1 pkg. (1 1/4 oz.) chili seasoning mix
• 1 1/2 c. original Minute Rice
• 1 can (4 oz.) chopped, peeled green chili peppers

1. Saute chicken in margarine until lightly browned, about 3 minutes.
2. Add beans, tomatoes, broth and chili seasoning mix. Bring to a boil, breaking up tomatoes with edge of spoon.
3. Reduce heat, cover and simmer 5 minutes.
4. Bring mixture back to a boil. Stir in rice and peppers, cover.
5. Remove from heat.
6. Let stand 5 minutes, fluff with fork.
7. Makes 7 1/2 cups or 4 servings.

chicken, margarine, kidney beans, tomatoes, chicken broth, chili seasoning mix, original minute rice, green chili peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293647 (may not work)