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
1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup (2 ounces) shredded cheddar or Monterey
In a 3-quart saucepan, combine rice-vermicelli mix, special seasonings,
water, chicken, beans, tomatoes, green pepper, chili powder and cumin. Bring
to a boil, then 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.