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.
Servings: 4
Calories: 587kcal
Ingredients
Chili
- 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 teaspoon chili powder
- 1 tsp paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- salt and pepper to taste
Rice
- 1 cup basmati rice
Serving
- Sour cream
Instructions
- 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.
Notes
IF YOU LIKED THIS RECIPE you will love my traditional chili recipe too!
Nutrition
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