chili mexican rice
(1 rating)
I had this dish years ago and recently I wanted to try to make it. It came out better then I remember. The beauty with this is you can use any chili recipe that you want. It is so yummy!!!!
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
3 Hr
method
Bake
Ingredients For chili mexican rice
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1 lb93% ground beef
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2 tspsalt
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1 tspfresh cracked black pepper
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1 mdwhite onion diced
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1 mdjalapeno pepper diced without seeds
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1 mdgreen pepper diced without seeds
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2 Tbspsugar
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1 Tbspchili powder
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2 tspcumin
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1 tspancho chili pepper powder
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1/2 tspchipotle chili powder
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1 tspcinnamon, ground
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1bay leaf
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3whole cloves
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1 candiced tomatos
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1 cantomato sauce
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1 canwater
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2 cjasmine rice
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8 ozcan dark kidney beans
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2 1/2 cmexican blend shredded cheese
How To Make chili mexican rice
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1Cook ground beef, onion,& salt and pepper till browned. Drain.
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2Saute green pepper and jalapeno till tender. Add the meat mixture back in. Stir in seasonings cook for 5 minutes.
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3Add tomatoes, sauce and water. Stir, cover and cook for an hour. Remove the bay leaf and cloves.
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4Drain and rinse kidney beans, add to chili. Cook for another 30 minutes.
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5Add rice stir cover and cook 40 minutes. Add a cup of cheese stir.
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6Grease a 13x9 casserole dish. Add the mixture to the dish and top with 1 1/2 cups of cheese. Bake 20-25 minutes. Take out and let sit 5-10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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