Chili Mexican Rice

Michele McCathern

By
@michelemccathern

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!!!!


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Serves:

8

Prep:

20 Min

Cook:

3 Hr

Method:

Bake

Ingredients

1 lb
93% ground beef
2 tsp
salt
1 tsp
fresh cracked black pepper
1 medium
white onion diced
1 medium
jalapeno pepper diced without seeds
1 medium
green pepper diced without seeds
2 Tbsp
sugar
1 Tbsp
chili powder
2 tsp
cumin
1 tsp
ancho chili pepper powder
1/2 tsp
chipotle chili powder
1 tsp
cinnamon, ground
1
bay leaf
3
whole cloves
1 can(s)
diced tomatos
1 can(s)
tomato sauce
1 can(s)
water
2 c
jasmine rice
8 oz
can dark kidney beans
2 1/2 c
mexican blend shredded cheese

Directions Step-By-Step

1
Cook ground beef, onion,& salt and pepper till browned. Drain.
2
Saute green pepper and jalapeno till tender. Add the meat mixture back in. Stir in seasonings cook for 5 minutes.
3
Add tomatoes, sauce and water. Stir, cover and cook for an hour. Remove the bay leaf and cloves.
4
Drain and rinse kidney beans, add to chili. Cook for another 30 minutes.
5
Add rice stir cover and cook 40 minutes. Add a cup of cheese stir.
6
Grease 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.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican