Fannies Chili Beans And Rice Recipes

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.

LIGHTNING CHILI AND RICE

Steps:

• Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Stir in hot peppers and cook until they begin to soften. Add ground beef and cook until browned. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add tomato paste, hot sauce, beans, tomatoes, parsley and cilantro and simmer 30 minutes.
• While chili is simmering, bring consomme to a boil in a large saucepan. Stir in rice and butter and return to a boil. Reduce heat to low, cover and simmer 20 minutes without removing lid. Remove from heat and let sit 5 minutes.
• Spoon rice onto serving plate and top with chili and garnish with parsley and cilantro.

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.

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.

THREE-BEAN CHILI AND RICE

Steps:

• In small bowl, rub onion and 1/2 teaspoon salt together with fingers. Add enough water to cover onion; pour onion and water into strainer to drain. Return onion to bowl. Repeat rinsing and draining several times to remove harshness. Drain well, removing all excess water. In medium bowl, mix onion and remaining salsa ingredients. Refrigerate until serving time.
• In small bowl, place rice and enough water to cover. Let stand about 15 minutes. Pour rice and water into strainer to drain well. In 3-quart saucepan, heat vegetable oil over medium-high heat. Cook and stir garlic in oil until light golden brown. Add rice; cook 3 minutes, stirring often. Add 3 cups water and 1 teaspoon salt. Heat to boiling over high heat; reduce heat. Cover; simmer 15 minutes. Remove garlic slices from rice with fork before serving.
• Meanwhile, in 4-quart Dutch oven, mix all chili ingredients. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
• In small bowl, mix Salsa Cream ingredients.
• To serve, spoon 1 cup rice on one side of large shallow soup bowl. Spoon 1 1/2 cups chili next to rice. Top with Salsa Cream and 3-Pepper Salsa.

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.

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.

RED BEANS AND RICE CHILI

Steps:

• Cover chili with very hot water. Let stand until chili is soft; drain. Seed and finely chop chili.
• Heat oil in 2-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until onion is tender.
• Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
• Stir in chili and remaining ingredients except avocado. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring frequently. Top each serving with avocado.

BROWN RICE AND BEANS WITH CHEESE AND CHILIES

Steps:

• In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker.
• Place 2 clean tea towels, each folded in half (so you have 4 layers), over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine). Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.
• Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.

CHILI WITH RICE AND BARLEY

Steps:

• Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.
• Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.

VELVEETA® 20 MINUTE CHEESY CHILI 'N RICE SKILLET

Steps:

• Brown meat in large skillet on medium-high heat; drain.
• Add chili, tomatoes and water; stir. Bring to boil.
• Stir in rice and VELVEETA; cover. Remove from heat. Let stand 5 minutes. Stir until VELVEETA is completely melted.

15 MINUTE CHEESY CHILI 'N RICE SKILLET

Steps:

• Brown meat in large skillet on medium-high heat; drain.
• Add chili, tomatoes and water; stir.
• Bring to boil.
• Stir in rice and prepared cheese product; cover.
• Remove from heat.
• Let stand 5 minutes.
• Stir until prepared cheese product is melted.

FANNIE,S CHILI BEANS AND RICE

Steps:

• WASH AND CLEAN PINTO BEANS AND HAM HOCKS
• PUT IN A LARGE POT ADD ONIONS, BELL PEPPERS,CELERY, GARLIC,SALT &PEPPER COVER WITH WATER BRING TO A RAPID BOIL THEN REDUCE HEAT AND COOK ON MED. FOR 2HRS.OR UNTIL HOCKS ARE TENDER AND FALLING APART
• IN A SKILLET BROWN GROUND BEEF, SEASONED WITH COMPLETE SEASON. DRAIN OFF EXCESS OIL (SET ASIDE)
• WHEN BEANS AND HOCKS ARE DONE ADD GROUND BEEF ,SAUSAGE ,CHILI POWDER & DICED TOMATOES , ADD MORE CHILI POWER TO THICKEN AND SUGAR LET SIMMER FOR 20 MIN.
• SERVE OVER RICE