Chili Rice
A spicy jalapeno pepper heats up this classic chili recipe. The mild flavors of kidney beans and rice mellow the meal.
Prep Time:
15 mins
Total Time:
56 mins
Servings:
12 servings
Ingredients
-
3 tablespoons canola oil
-
1 red onion, finely chopped
-
1 green pepper, finely chopped
-
1 red bell pepper, finely chopped
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1 jalapeno, seeded and minced
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1 cup chopped plum tomatoes
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2 tablespoons minced garlic
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3/4 pound ground beef or turkey
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2 cups long-grain white rice
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2 cups low-sodium chicken broth
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1 cup rinsed and drained kidney beans (from a 15.5-ounce can)
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1 tablespoon chili powder
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon paprika
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3 tablespoons chopped scallions for garnish
Directions
1
Heat oil in a medium-size stockpot over medium heat. Add onion, peppers and jalapeno and cook for about 10 minutes or until translucent.
2
Add tomatoes, garlic and beef or turkey to pot and cook for 8 minutes or until meat is cooked through; drain off any fat.
3
Stir rice into pot and reduce heat to low. Cook, stirring, for 3 minutes.
4
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.
Recommended Recipe:
Spanish Rice
A can of tomatoes, a few spices, and chopped veggies are all it takes to make this rice side dish recipe. It's lower in sodium than packaged mixes.
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