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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Cook ground beef, onion,& salt and pepper till browned. Drain.

2Saute green pepper and jalapeno till tender. Add the meat mixture back in. Stir in seasonings cook for 5 minutes.

3Add tomatoes, sauce and water. Stir, cover and cook for an hour. Remove the bay leaf and cloves.

4Drain and rinse kidney beans, add to chili. Cook for another 30 minutes.

5Add rice stir cover and cook 40 minutes. Add a cup of cheese stir.

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.

About this Recipe

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