Chili With Rice
You might not think of rice when you think of chili, but they actually go pretty well together. The light, fairly bland rice can be added to your chili to bulk it up a bit, or you can make a thick chili and serve it over a bed of rice. Either way, it’s pretty tasty!
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 1/2 cups chopped yellow onions
- 1 lb ground beef
- 1 cup rice
- 1 ¾ to 2 cups broth of your choice or water (for cooking the rice)
- 2 tsp salt
- 1 tsp pepper
- 1 3/4 tbsp chili powder
- 1 tbsp cumin
- 1 cup chicken broth
- 32-oz can kidney beans
- 15-oz can black beans
- 29-oz can diced tomatoes
- 29-oz can tomato sauce
- 4 chopped jalapeno peppers
- 1 1/2 cups chopped bell peppers
- In a saucepan, cook the rice according to the instructions on the back of the package.
- While you’re cooking the rice, set another burner on medium and put a large pot on it. Add your olive oil and garlic and let it cook for 2 minutes. Then, add your onions and stir them until they caramelize, which should take about 5 minutes.
- Add your ground beef to the pot. Break it up and stir it around until it’s all cooked.
- Add the peppers, beans, and spices and stir everything together. Then, stir in the tomato products and chicken broth.
- Bring the chili to a rolling boil. Then, turn the burner down to low and let it simmer for at least 25 minutes. You can add in the cooked rice toward the end of the cooking time if you want, or you can cook the chili until it’s nice and thick and ladle it over rice when you serve it.