can (15 or 16 ounces) kidney beans or pinto beans, rinsed and drained
1
can (14-1/2 ounces) tomatoes or stewed tomatoes, undrained
1
medium green bell pepper, cut into 1/2-inch pieces
1-1/2
teaspoons chili powder
1
teaspoon ground cumin
1/2
cup (2 ounces) shredded Cheddar or Monterey Jack cheese (optional)
Sour cream (optional)
Chopped cilantro (optional)
1. In 3-quart saucepan, combine rice-vermicelli mix, Special Seasonings, water, chicken, beans, tomatoes, green pepper, chili powder and cumin. Bring to a boil over high heat.
2. Reduce heat to low; simmer, uncovered, about 20 minutes or until rice is tender, stirring occasionally.
3. Top with cheese, sour cream and cilantro, if desired.
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