By Chef Alli

Ingredients

• 1 box Spanish Rice A Roni
• 4 boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 to 2 Tbs. canola or vegetable oil
• 1 large yellow onion, diced
• 1 red sweet bell pepper, seeds and membranes removed, diced
• 4 cloves garlic, minced
• 2 cans (14 oz.) diced petite tomatoes, with juice
• 2 cans pinto beans, rinsed and drained
• 4 to 6 cups chicken or vegetable broth
• Kosher salt and freshly ground black pepper, to taste

Instructions

In a large Dutch oven or stock pot over medium high heat, add oil; when oil is hot, add chili powder, cumin and spices from seasoning packet in Rice A Roni package; add cubed chicken and cook until lightly browned on all sides, approximately 5 to 6 minutes.

Remove chicken from pot and set aside; add onion and bell pepper to drippings in pan (add a bit more oil if needed) and sauté until softened, approximately 6 to 8 minutes over medium heat.

Add garlic to onion and bell pepper during last few minutes of cooking time.

Stir chicken into onion mixture and add rice, tomatoes, beans and 2-3 cups of chicken broth.

Simmer soup over low heat for 35-40 minutes, adding more chicken broth if needed to desired consistency.

Find more tips and recipes on Chef Alli's blog at www.chefallisfarmfreshkitchen.com.