Delicious Chili Rice Food

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.

CHILI RICE DINNER

Steps:

• In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the corn, tomato sauce, water, chili powder, salt and mustard. Bring to a boil. , Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese.

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.

QUICK CHILI RICE DINNER

Steps:

• Brown ground beef, chopped onion and diced green peppers.
• Add chili powder, dried mustard, corn, tomatoes, tomato sauce and water, but don't add the rice quite yet! Bring this mixture to a boil and then add your rice. Reduce heat to low, cover and let it simmer for about 20 minutes. The rice should be cooked tender and it will have absorbed the water and sauce -- if not, recover and give it a few more minutes on low.
• Lightly stir everything together and then sprinkle the shredded cheddar over the top.

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.

CHILI-FLAVORED RICE

Steps:

• Heat 1 tablespoon of the butter in a saucepan and add the onion, scallions, celery and chili powder. Cook, stirring, until wilted.
• Add rice and stir. Add broth, salt and pepper and bring to a simmer. Cover and cook exactly 17 minutes. Stir in remaining butter and serve.

DELICIOUS CHILI!

Steps:

• In a large pot, brown ground beef/turkey and drain off the juices. Throw in onion and bell peppers near the end of the cooking time to allow to them soften, along with 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
• Combine chili beans, kidney/black beans, condensed tomato soup, canned diced tomatoes, and corn into the same pot and bring to a simmer.
• Add the remaining 1.5 teaspoons garlic powder, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, dried basil, cumin, and Tabasco. Stir well.
• Feel free to adjust spices and seasoning to your liking.
• Serve and enjoy!