Monday, February 6, 2012

Chili Rice - yum!

This is a recipe I picked up somewhere along the way in college. It reminds me of a kind of near cousin to the classic red beans and rice. It's got ground beef instead of ham or andouille sausage, and there's a lot more chili powder, but I still see a resemblance. And most importantly, it's really delicious!

Chili Rice


1 lb. ground beef
1 large onion, chopped
1 bell pepper, chopped
1 T. chili powder (my favorite is Penzey's)
2 tsp. salt
1 16 oz. can diced tomatoes
1 cup water
1 1/2 cups uncooked rice
1 can red kidney beans


1. Brown meat with onions and peppers.

2. Add remaining ingredients except rice and beans and cook over medium to medium-low heat for 15 minutes. It's okay if the mixture bubbles, but don't let it boil hard.


3. Remove from heat and pour into a large casserole pan. (9X13 works best if you're making full recipe)


4. Evenly distribute rice and beans into mixture and stir. Don't be worried if it looks a little soupy; this is normal!

5. Cover and bake at 350 for 1 hour. Check mixture after 35-45 minutes and if all water absorbed, add up to 1/4 cup more water.

6. Take out and stir after the full hour has passed, cover again, and return to oven for additional 15 minutes. Serves 6-8.


Enjoy! This is really good with just a simple salad on the side.

6 comments:

  1. Yum! This looks really similar to something I found in a frugal cook book. I love chilli beans, they're so versatile and great in vegetarian meals.

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    1. Yes - I love cooking with beans of all sorts. It's such a good way to add inexpensive, healthy protein to a dish.

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  2. Yum! Looks tasty and thrifty- my kind of meal!

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    1. Oh yes! This one worked very well on my college student budget. I think that's why I made it so often. :)

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  3. Ooh, this looks really tasty! Thank you for sharing!

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  4. I can imagine this being very filling and it looks tasty too:)

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