chili mexican rice
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!!!!
prep time
20 Min
cook time
3 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 1 pound 93% ground beef
- 2 teaspoons salt
- 1 teaspoon fresh cracked black pepper
- 1 medium white onion diced
- 1 medium jalapeno pepper diced without seeds
- 1 medium green pepper diced without seeds
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon ancho chili pepper powder
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon cinnamon, ground
- 1 - bay leaf
- 3 - whole cloves
- 1 can diced tomatos
- 1 can tomato sauce
- 1 can water
- 2 cups jasmine rice
- 8 ounces can dark kidney beans
- 2 1/2 cups mexican blend shredded cheese
How To Make chili mexican rice
-
Step 1Cook ground beef, onion,& salt and pepper till browned. Drain.
-
Step 2Saute green pepper and jalapeno till tender. Add the meat mixture back in. Stir in seasonings cook for 5 minutes.
-
Step 3Add tomatoes, sauce and water. Stir, cover and cook for an hour. Remove the bay leaf and cloves.
-
Step 4Drain and rinse kidney beans, add to chili. Cook for another 30 minutes.
-
Step 5Add rice stir cover and cook 40 minutes. Add a cup of cheese stir.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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