Chili Rice Recipes

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CHILI WITH RICE



Chili with Rice image

This chili with rice is a big hit at our house. It's an easy Southwestern casserole that pleases all age groups. Great served with corn bread.

Provided by Miss Amanda

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 50m

Yield 10

Number Of Ingredients 14

1 cup water
1 cup uncooked white rice
1 ½ pounds ground beef
1 cup diced onion
½ cup chopped green bell pepper
1 (28 ounce) can diced tomatoes, undrained
1 (14 ounce) can tomato sauce
1 (4 ounce) can chopped green chile peppers
1 (1.25 ounce) package dry taco seasoning mix
1 tablespoon chili powder
½ teaspoon garlic powder
1 teaspoon cayenne pepper
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained

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.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 39.3 g, Cholesterol 41.7 mg, Fat 11.5 g, Fiber 5.7 g, Protein 17.6 g, SaturatedFat 4.3 g, Sodium 986.8 mg, Sugar 6.7 g

CHILI WITH RICE



Chili with Rice image

For a different spin on traditional chili, try this nicely seasoned version with rice, corn and ripe olives. "It's really quick to make, and you'll find everything you need for it in your cupboard," assured Margery Bryan of Royal City, Washington.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 garlic clove, minced
2 to 3 cups tomato juice
1/2 cup uncooked long grain rice
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried oregano
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen corn
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded cheddar cheese or Monterey Jack cheese

Steps:

  • In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.

Nutrition Facts :

CHILI WITH RICE



Chili With Rice image

I didn't know what to call this recipe because it is one I have made up. Or maybe I adapted it from something many years ago. This is a nice spicy chili dish that is prepared in one large skillet. Very tasty and good comfort food.

Provided by Reggies Mom

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup onion, chopped
1 lb lean ground beef
1 (11 ounce) can corn
1 (28 ounce) can tomatoes
1 cup long grain rice
1 1/2-2 cups water
1 -2 Oxo beef cube
chili powder
salt
pepper
1 teaspoon oil
2 cups boiling water

Steps:

  • Chop onion and begin browning in large skillet in the oil for a couple of minutes. Add the ground beef and brown.
  • While the meat and onions are browning, bring a pot of water to a boil and add the long grain rice. (This is just to pre-cook the rice) Keep on a gentle boil for approximately 15 minutes, drain.
  • To the skillet with the browned meat.
  • Add the entire can of tomatoes including the juice, breaking up the large pieces. Add the can of corn which has been drained and add the partially cooked rice.
  • Add approximately one cup of the beef stock. Season with the chili powder, salt and pepper to taste.
  • You should have a fairly runny mixture at this point. Don't worry, the rice will soak up the liquid as it finishes cooking.
  • Cover the skillet and allow to simmer for about 1/2 hour or until the rice is cooked through.
  • I like to taste it and add more chili powder to suit my taste.

Nutrition Facts : Calories 509.1, Fat 14.3, SaturatedFat 5.1, Cholesterol 73.8, Sodium 258, Carbohydrate 66.6, Fiber 5.5, Sugar 8.8, Protein 30.6

CHILI ON RICE



Chili on Rice image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 17

3 teaspoons olive oil
1 medium onion, diced
1/2 red pepper, diced
1 large carrot, diced or shredded
1 clove garlic, minced
1/2 tablespoon chili powder
1 teaspoon ground cumin
1 (15-ounce) can whole or chopped tomatoes
1 cup broth (vegetable, chicken, tomato juice or water)
1 (28-ounce) can black beans
1 ear corn, kernels removed
Coarse salt and freshly ground black pepper
Perfect Microwaveable Rice, recipe follows
2 cups long grain rice
3 1/2 cups water or stock
1 1/2 teaspoons butter or oil
Salt and freshly ground black pepper

Steps:

  • In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious.
  • Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper.
  • Serve over rice.
  • Place all ingredients in a large glass measuring or any microwave safe bowl. The rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.

Nutrition Facts : Calories 350 calorie, Fat 4 grams, SaturatedFat 0.9 grams, Carbohydrate 67 grams, Fiber 6.7 grams, Protein 12 grams

WEEKNIGHT CHILI WITH RICE



Weeknight Chili with Rice image

This flavorful one-pot chili is the perfect comfort food for a cold winter night. With only 9 ingredients and the use of one pot, prep and cleanup is a cinch, making this a quick and easy dinner for busy families to enjoy.

Provided by Jacolyn

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 37m

Yield 8

Number Of Ingredients 9

2 pounds ground beef
1 onion, diced
2 cups water
1 (5.6 ounce) package Spanish rice mix (such as Knorr® Fiesta Sides™)
1 (1.25 ounce) package chili seasoning mix
2 cups chunky tomato sauce
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can corn, drained
1 cup spicy salsa

Steps:

  • Combine beef and onion in a large, deep skillet over medium-high heat; cook and stir until beef is browned and onion is soft, about 10 minutes. Drain excess grease.
  • Stir water, Spanish rice mix, and chili seasoning into the skillet; mix well to combine. Bring to a boil; reduce heat to medium and simmer, covered, until rice is tender, about 7 minutes. Pour in tomato sauce, kidney beans, corn, and salsa; cook until heated through, about 5 minutes.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 31.5 g, Cholesterol 70.4 mg, Fat 17.7 g, Fiber 6.9 g, Protein 25.8 g, SaturatedFat 6.5 g, Sodium 1292.2 mg, Sugar 7 g

CHILI RICE DINNER



Chili Rice Dinner image

"I usually have the ingredients for this great entree on hand, making it ideal for last-minute company or busy days when I don't know what to make," writes Ann Torrey from Brattleboro, Virginia. This one's sure to be a hit!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 11

3/4 pound ground beef
1 cup chopped green pepper
1/3 cup chopped onion
1 package (10 ounces) frozen corn
1 can (15 ounces) tomato sauce
1/2 cup water
3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 cup uncooked instant rice
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the corn, tomato sauce, water, chili powder, salt and mustard. Bring to a boil. , Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese.

Nutrition Facts : Calories 307 calories, Fat 10g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

CHILI-FLAVORED RICE



Chili-Flavored Rice image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/3 cup finely chopped onion
1/3 cup finely chopped scallions or green onions
1/2 cup finely chopped celery
1 teaspoon chili powder
1 cup raw rice
1 1/2 cups fresh or canned chicken broth
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Heat 1 tablespoon of the butter in a saucepan and add the onion, scallions, celery and chili powder. Cook, stirring, until wilted.
  • Add rice and stir. Add broth, salt and pepper and bring to a simmer. Cover and cook exactly 17 minutes. Stir in remaining butter and serve.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 430 milligrams, Sugar 1 gram, TransFat 0 grams

CHILI RICE CASSEROLE



Chili Rice Casserole image

Make and share this Chili Rice Casserole recipe from Food.com.

Provided by Lacy S.

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups white rice, cooked
1 cup cheddar cheese, shredded
1/2 cup onion, chopped
1 (19 ounce) can chili
3/4 cup Fritos corn chips, crushed

Steps:

  • Preheat oven to 375 degrees.
  • In a saucepan, heat chili until warm.
  • Spray a 9x13 casserole dish with non-stick spray and spread rice in even layer on the bottom of the dish.
  • Top rice with 1/2 cup cheese, 1/4 cup onion and then chili.
  • Top that with remaining 1/2 cup cheese, 1/4 cup onion, and crushed fritos.
  • Bake 25-30 minutes, or until cheese is melted.

Nutrition Facts : Calories 525.1, Fat 11.7, SaturatedFat 6.2, Cholesterol 35.2, Sodium 596.1, Carbohydrate 87.9, Fiber 6.8, Sugar 1.9, Protein 16.3

THREE-CHILI RICE



Three-Chili Rice image

Categories     Onion     Pepper     Rice     Tomato     Side     Spice     Pea     Hot Pepper     Winter     Jalapeño     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

2 large poblano chilies*
6 tablespoons olive oil
3/4 cup chopped onion
1 1/2 tablespoons minced garlic
1 1/2 tablespoons chopped seeded jalapeño chili
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 1/2 cups long-grain white rice
2 2/3 cups canned low-salt chicken broth
6 tablespoons crushed tomatoes with added puree
1 1/4 teaspoons salt
1 1/2 cups frozen petite peas, thawed
6 tablespoons chopped green onions
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Steps:

  • Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop poblanos.
  • Heat oil in heavy large saucepan over low heat. Add poblanos and next 6 ingredients. Cover pan; cook until onion softens, stirring occasionally, about 10 minutes. Add rice; cook 2 minutes, stirring occasionally. Add broth, crushed tomatoes and salt. Bring just to boil. Reduce heat to low, cover pan and simmer until rice is tender and liquid is absorbed, about 25 minutes. Mix in peas and green onions. Remove from heat. Cover; let stand 10 minutes.
  • Fluff rice with fork and serve.

ARROZ ROJO (RED CHILI RICE)



Arroz Rojo (Red chili rice) image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 7

1 large chile ancho, stemmed, seeded and deveined
2 1/2 teaspoons vegetable oil
1 small onion, diced
2 small cloves garlic, peeled and minced
1 1/2 cups chicken broth, homemade or low-sodium canned
1 teaspoon salt, plus more to taste
1 cup medium-grain rice

Steps:

  • Tear the chili into flat pieces and toast in a heavy skillet over medium heat, pressing firmly with a spatula until it cracks, blisters and changes color, about 45 seconds per side. Place in a bowl and cover with boiling water. Weight with a plate to keep the pieces submerged, and let stand for 30 minutes. Drain and place in a blender jar.
  • Heat 1 teaspoon of oil in a small skillet over medium heat. Add the onion and cook, stirring frequently, until browned, about 7 minutes. Add the garlic and cook 2 minutes. Scrape into the blender and add 1/2 cup of broth. Blend to a smooth puree and strain through a medium-mesh sieve into a small saucepan. Stir in the salt and remaining broth. Set over low heat.
  • Combine 1 1/2 teaspoons of oil and the rice in a deep pot over medium heat. Stir frequently until the rice is light brown, about 7 to 10 minutes. Carefully add the broth mixture -- it will spatter -- stir well, scrape down the sides of the pan, cover and simmer over medium-low heat for 15 minutes. (More broth may be required to make the rice tender; add 1/4 cup at a time and continue cooking.) Remove from the heat and let stand, covered, 5 to 10 minutes, until the grains are tender but still quite firm. Season with additional salt if needed.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 383 milligrams, Sugar 2 grams, TransFat 0 grams

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Top Asked Questions

What is the best way to cook chili with rice?
One Pot Chili With Rice is a quick and easy homemade chili recipe for your next weeknight dinner. Top with cheese and corn chips, this skillet dinner will quickly become a family favorite. In large skillet with deep sides, cook ground beef, onion, green pepper, chili powder, cumin and kosher salt until beef is browned.
What is the best chili recipe to make at home?
In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious. Add the tomatoes, broth, black beans and corn to the pot with the vegetables.
What is the best way to cook beans and rice?
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.
How do you cook rice in a saucepan?
1) In medium saucepan over a medium heat, heat the oil and add the onions and peppers; saute until translucent. Add the garlic, tomatoes and minced meat Cook until the meat is browned. 2) Add the rice to the mixture and cook over a low heat for 3 minutes, coating the rice with the oils from the pan.

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