Three Chili Rice Recipes

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 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 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.

THREE-CHILI RICE

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.

QUICK CHILI AND RICE CASSEROLE

Steps:

• Cook and stir ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine cooked beef, tomato sauce, corn, water, onion, chili powder, and dry mustard in a large saucepan over medium-high heat. Cover and bring to a boil.
• Stir in rice and reduce heat to low. Cover and simmer for 5 minutes.
• While rice is cooking, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer beef and rice mixture into a casserole dish and sprinkle with Cheddar cheese.
• Broil in the preheated oven until cheese is melted and bubbly, 2 to 3 minutes.

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.