2 tablespoons margarine or butter

1 can (14 ounce) kidney beans, drained

1 can (14-1/2 ounce) whole peeled tomatoes, undrained

1 can (13-3/4 ounce) chicken broth

1 pkg. (1-1/4 ounce) chili seasoning mix

1-1/2 cups original Minute Rice

1 can (4 ounce) chopped, peeled green chili peppers

 

Saute chicken in margarine until lightly browned, about 3 minutes.  Add beans, tomatoes, broth, and chili seasoning mix.  Bring to a boil, breaking up tomatoes with edge of spoon.  Reduce heat, cover and simmer 5 minutes.  Bring mixture back to a boil.  Stir in rice and peppers; cover.  Remove from heat.  Let stand 5 minutes.  Fluff with fork.

 

Yields  4 servings.