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.
Ingredients
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3 tablespoonscanola oilsee savings
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1red onion, finely choppedsee savings
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1green pepper, finely choppedsee savings
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1red bell pepper, finely choppedsee savings
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1jalapeno, seeded and mincedsee savings
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1 cupchopped plum tomatoessee savings
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2 tablespoonsminced garlicsee savings
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3/4 poundground beef or turkeysee savings
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2 cupslong-grain white ricesee savings
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2 cupslow-sodium chicken brothsee savings
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1 cuprinsed and drained kidney beans (from a 15.5-ounce can)see savings
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1 tablespoonchili powdersee savings
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2 teaspoonssaltsee savings
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1 teaspoonblack peppersee savings
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1 teaspoonpaprikasee savings
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3 tablespoonschopped scallions for garnishsee savings
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.
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