Recipe for Tex-Mex Turkey And Rice Chili
Turkey Leftovers


    Tex-Mex Turkey and Rice Chili

    1 package Rice-a-Roni Spanish Rice
    2 3/4 cups water
    2 cups chopped cooked turkey
    1 (15 or 16 ounce) can kidney beans or pinto beans, rinsed and drained
    1 (14 1/2 or 16 ounce) can 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)

    In a 3-quart saucepan, combine rice-vermicelli mix, special seasonings, water, chicken, beans, tomatoes, green pepper, chili powder and cumin. Reduce heat to low; simmer uncovered, about 20 minutes or until rice is tender, stirring occasionally.

    Top with cheese, sour cream and cilantro if desired.

    Serves 4.