Chipotle Rice and Chicken Chili

Ingredients

• 1 (6.4 ounce) package Rice-A-Roni Mexican Style
• 2 tablespoons margarine, butter or spread with no trans fat
• 3-1/2 cups water
• 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 (14.5-ounce) can diced tomatoes with green chilis
• 1 (15-ounce) can great northern beans, rinsed and drained
• large canned chipotle pepper in adobe sauce, finely chopped
• 1/4 cup sour cream

Preparation Steps

1. Saute rice-pasta mix with margarine in large saucepan on medium heat, until pasta is golden brown.
2. 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.
3. Serve in soup bowls and top with sour cream.

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