Chili Rice Soup Gift Mix 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.

GREEN CHILE CHICKEN AND RICE SOUP

Steps:

• Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
• Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
• Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
• Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
• Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.

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 SOUP

Steps:

• In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

CHILI WITH RICE

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.

CHICKEN AND RICE SOUP MIX

Steps:

• In a small bowl, combine the first six ingredients. Transfer to a small spice jar. Store in a cool, dry place for up to 6 months. Yield: 4 tablespoons., To prepare soup: In a small microwave-safe bowl, place soup mix. Pour boiling water over mix; cover and let stand for 5 minutes. Stir in chicken. Microwave, uncovered, on high for 1-2 minutes or until heated through.

CHILI BEAN SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.

CHILI-RICE SOUP GIFT MIX

Steps:

• NOTE: Ingredients do not contain salt, which allows recipient to salt to taste.
• Mix all dry ingredients together and pour into a sealable jar or plastic bag.
• Enclose Cooking Instructions (see below).
• Slip into a decorative celophane bag and attach a bow.
• Give as a hostess gift or add to a gift basket.
• COOKING INSTRUCTIONS: Bring 2 quarts of water to a boil.
• Add Dry Package Mix and tomatoes with green chilis.
• Stir and cook for 35-45 minutes, or until lentils and barley are tender.
• While soup is cooking, brown ground beef in a hot skillet until no longer pink, breaking up beef as you brown it.
• Pour beef into a colander and rinse under hot water.
• Drain well.
• Add to soup mixture.
• Add chili beans and continue to cook until beans are hot.
• Taste for seasonings, adding a little salt if needed.
• TO SERVE: Ladle into large bowls and serve with crackers, cornbread, or toasted sourdough bread.
• OPTIONAL GARNISHES: Top each serving with any or all of the following: grated cheddar cheese, a dollop of sour cream, chopped pickled jalapenos.
• VARIATIONS: (1) You can add or substitute (for the chili beans), any of the following: canned black beans, great northern beans, navy beans, kidney beans, or corn.
• You may need to add an additional cup or 2 of water.
• (2) Bulk sausage (beef or venison) can be substituted for the lean ground beef.
• NOTE: If you use plain canned tomatoes instead of tomatoes with green chilis, you will need to add a can chopped green chilies, or about 1/8-1/4 tsp.
• crushed red pepper flakes or cayenne pepper to compensate for the heat nd flavor or the tomato/green chili mixture.