Chicken Bean Chili

Instructions:

1. In a pot, combine rice and water to boil rice. Bring to rolling boil on stove over medium high heat.

2. Let boil for 5 mins, stirring every minute so there are no clumps.

3. After 5 minutes, there should still be plenty of water, stir one last time and turn the stove OFF.

4. Cover the pot of rice with the lid. Do not let any steam out. Let it continue to cook covered for 30 minutes.

5. While the rice is cooking, get a small bowl.

6. Add the freeze dried mozzarella cheese and water for freeze dried cheese to bowl and mix well.

7. Let the cheese rehydrate for 10 minutes. Set aside. Will use cheese for topping the chili.

8. Open and drain the water from the cans of chicken, pinto beans, and green chiles.

9. In a new pot, add drained canned chicken, beans, and chiles.

10. Turn stove to medium high to cook chicken, beans, and chiles.

11. Open the can of cream of chicken and add to chicken pot. Stir well.

12. In small cup, add powder for milk and water for powdered milk. Mix well.

13. Add milk to chicken chili pot. Keep stirring as it heats up to keep from sticking to the pot.

14. Add the dry onions, bacon, italian seasonings, garlic powder, cumin, paprika, salt, and pepper to the chicken pot.

15. Stir well together and cook for 10 minutes til warm.

16. Once rice has finished cooking, all water should be absorbed into rice and rice should be light and fluffy.

17. If your pot is large enough, you can mix the rice into chicken bean pot.

18. If not, you can serve a heaping 1/2 cup of rice and about 1-1/2 of chicken bean soup over the rice. Mix well.

19. Top chicken bean chili with the rehydrated mozzarella cheese. Enjoy