Chicken Chili 14 Feb 13

1 lb boneless chicken, skinned and cubed
1 tbsp butter
1 – 14oz can drained kidney beans
1 – 14oz can whole peeled tomatoes
1 – 13-3/4oz can chicken broth
1 pkg chili mix
1-1/2 cups rice
1 – 4oz can chopped, peeled green chili peppers

Saute chicken in butter until lightly browned. Add beans, tomatoes, broth and chili; bring to a boil, breaking up tomatoes with edge of spoon. Reduce heat. Cover and simmer for 5 minutes. Bring mixture to a boil. Stir in rice and peppers. Cover. Remove from heat, let stand for 5 minutes. Fluff with fork before serving.