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Chili and Rice
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5 from 1 vote

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.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Entree
Cuisine: American
Servings: 4
Calories: 587kcal



  • 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


  • 1 cup basmati rice


  • Sour cream


  • 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.


IF YOU LIKED THIS RECIPE you will love my traditional chili recipe too!


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