2 cups cooked rice (instant works well)
2 (14-1/2 ounces) cans pinto beans, undrained
2 cups low-sodium chicken broth
1 (14-1/2 ounces) can stewed tomatoes
1 cup chopped green onion
Monterey Jack cheese, for garnish (optional)
In a large saucepan, combine chili seasoning mix, rice, beans, broth, tomatoes and green onions; mix well. Bring to a boil. Cover and simmer for 15 minutes. Garnish each serving with Monterey Jack cheese (optional).