Chili Rice
Recipe from Family Circle

A spicy jalapeno pepper heats up this classic chili recipe. The mild flavors of kidney beans and rice mellow the meal.

Chili Rice

by 7  people

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  • 3   tablespoons 
    canola oil
  • 1   
    red onion, finely chopped
  • 1   
    green pepper, finely chopped
  • 1   
    red bell pepper, finely chopped
  • 1   
    jalapeno, seeded and minced
  • 1   cup 
    chopped plum tomatoes
  • 2   tablespoons 
    minced garlic
  • 3/4  pound 
    ground beef or turkey
  • 2   cups 
    long-grain white rice
  • 2   cups 
    low-sodium chicken broth
  • 1   cup 
    rinsed and drained kidney beans (from a 15.5-ounce can)
  • 1   tablespoon 
    chili powder
  • 2   teaspoons 
  • 1   teaspoon 
    black pepper
  • 1   teaspoon 
  • 1 1/2  cups 
  • 3   tablespoons 
    chopped scallions for garnish
Heat oil in a medium-size stockpot over medium heat. Add onion, peppers and jalapeno and cook for about 10 minutes or until translucent.
Add tomatoes, garlic and beef or turkey to pot and cook for 8 minutes or until meat is cooked through; drain off any fat.
Stir rice into pot and reduce heat to low. Cook, stirring, for 3 minutes.
Add broth, beans, chili powder, salt, pepper, paprika and 1-1/2 cups water to pot. Bring to a simmer over medium-high heat, then reduce heat to medium; cover and cook for 20 minutes. Fluff with a fork and sprinkle with scallions before serving.
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