Chili and Rice
A rich and hearty chili is served over a bed of rice. This chili and rice recipe much quicker to throw together than a traditional chili recipe.
- 1 lb ground beef
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 28 oz canned chopped tomatoes
- 14 oz can red kidney beans
- 4 oz canned diced green chilis
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 bay leaf
- salt and pepper to taste
Add beef and chopped onions to saute pan over medium heat and cook until beef is browned and onions are tender. Add garlic and cook for two minutes more.
Add remaining chili ingredients to the pan and simmer for 45 minutes, or until mixture thickens.
While chili simmers, rinse the rice in a strainer then cook according to package instructions as chili nears the end of cooking.
Serve chili over a bed of rice with a dollop of sour cream.
Calories: 587kcal | Carbohydrates: 63g | Protein: 30g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 628mg | Potassium: 1056mg | Fiber: 8g | Sugar: 7g | Vitamin A: 715IU | Vitamin C: 21.8mg | Calcium: 133mg | Iron: 6mg