Chili Mexican Rice

Michele McCathern


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 vote

20 Min
3 Hr


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  • 1 lb
    93% ground beef
  • 2 tsp
  • 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
  • 1 Tbsp
    chili powder
  • 2 tsp
  • 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)
  • 2 c
    jasmine rice
  • 8 oz
    can dark kidney beans
  • 2 1/2 c
    mexican blend shredded cheese

How to Make Chili Mexican Rice


  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.

Printable Recipe Card

About Chili Mexican Rice

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

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