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Chili with Rice
Chili with Rice
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Impress your loved ones with a hearty Southwestern chili packed with rice, beef, tomatoes, beans, and corn.
Ingredients:
  • 1 cup water
  • 1 cup uncooked white rice
  • 1.5 pounds ground beef
  • 1 cup diced onion
  • 0.5 cup chopped green bell pepper
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (14 ounce) can tomato sauce
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (1.25 ounce) package dry taco seasoning mix
  • 1 tablespoon chili powder
  • 0.5 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
Instructions:
  • In a saucepan, bring water and rice to a boil. Cover, reduce heat to medium-low, and simmer for 20 to 25 minutes until the rice is tender and the water is absorbed. Set aside.
  • While your pot is heating up over medium-high heat, brown the ground beef, onion, and bell pepper together in it until cooked through and crumbly, which should take about 5 to 7 minutes. Remember to drain and discard any excess grease before moving on.
  • Combine diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Stir in beans and corn then let it simmer for an additional 10 minutes. Mix in cooked rice and serve hot.

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