Chili Beans With Rice Recipes

CHILI WITH RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
• At the same time, heat a large pot over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper; bring to a boil. Reduce heat and let simmer for 20 minutes.
• Add beans and corn, and simmer for 10 minutes longer. Add cooked rice and serve.

BEANS AND RICE DINNER

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

THE BEST BAKED RICE AND BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

VEGETARIAN BEAN AND RICE CHILI

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

CHILI BEANS WITH RICE RECIPE

Steps:

• Stove Top Method:
• Put the beans into a pot and cover with at least 3-inches of water-about 3 quarts for 2½ cups of dry beans.
• Bring to a boil and then lower heat to simmer, covered, for about 2½ hours. The cooking time will vary depending on the batch of beans you have.
• The beans are done when they are soft and the skin is just beginning to break open.
• Pressure Cooker Method:
• Put the beans into a 4-quart or larger pressure cooker with a 15 pounds weight.
• Fill the pressure cooker with water up to the line that indicates the capacity for the pot (about ⅔ of the way).
• Cook for 30 to 35 minutes, until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening.
• If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for the brand of the pressure cooker.
• Following either method, strain the beans from the cooking water.
• Rice:
• When ready to begin making the chili beans (after the dried beans are cooked), cook the rice.
• Put 2 cups of rice in a medium thick-bottomed pot.
• Add 3 cups of water (less or more depending on package instructions), 1 tablespoon of butter, and 1 teaspoon of salt.
• Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check the package instructions).
• Remove from the heat, keep covered, and let steam for 10 minutes.
• In a large skillet, sauté onions in 2 tablespoons of olive oil for about 4 minutes until translucent on medium-high heat.
• Add the garlic and chili powder and cook for 1 minute more.
• Remove the onions to a bowl.
• Increase the heat to high, and add the meat to the same pan used to cook the onions.
• Let cook for 1 to 2 minutes without moving so that the meat gets browned, then turn to brown on the other sides.
• Add the onions and garlic back to the pan. Taste for spiciness and add more chili powder if desired.
• Add 1 can of tomatoes, sliced jalapeno pepper, chopped parsley, 1 teaspoon of salt, and 1 teaspoon of sugar to counteract the acidity of the tomatoes.
• Stir to combine.
• Once the beans are cooked, drain them.
• Add the beans to the meat and onions, adding 1 more teaspoon of salt as the beans go in.
• Simmer for 5 to 10 minutes, tasting and adding more salt if needed to taste.
• Stir in the cilantro leaves right before serving, or sprinkle on top.
• Serve over rice or with warm corn tortillas.

CHILI RICE

Steps:

• In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
• Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
• Fluff with fork and garnish with green onions.

CHILI BEANS WITH RICE

Steps:

• Heat 1 tablespoon oil in a 4-to-6-quart saucepan and brown sausage; remove and set aside.
• Add remaining olive oil, onion, bell pepper and celery and sauté for 3 minutes stirring regularly. Add garlic and cook another minute.
• Add beans, chicken stock, mustard and seasonings; stir gently and bring to a boil.
• Return sausage to pot, reduce to a simmer with a low bubble and cook, stirring several times for about 45 minutes or until creamy and thickened.
• Taste and add Creole or Cajun seasoning, salt and/or pepper, only as needed, to taste. Remove and discard bay leaf before serving.

CHILI BEANS AND RICE

Steps:

• Heat oil in a saucepan then add onion, capsicum, and garlic and fry for 2 minutes.
• Add the ground beef and cook until brown.
• Stir in the chili, broth, tomatoes, kidney beans and corn. Season with salt and pepper and cook on medium-low heat for about 60 minutes. If the meat starts to dry out, add a little extra broth.
• Add one cup of rice and 2 cups of cold water to a large saucepan and heat until boiling. Reduce heat to a simmer and cook until the water evaporates and the rice is tender.
• Allow the chili beans and rice to rest for 5 minutes before serving.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.