Real Recipes From Real Home Cooks ®

chili mexican rice

(1 rating)
Recipe by
Michele McCathern
Lexington Park, MD

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

  • 1 lb
    93% ground beef
  • 2 tsp
    salt
  • 1 tsp
    fresh cracked black pepper
  • 1 md
    white onion diced
  • 1 md
    jalapeno pepper diced without seeds
  • 1 md
    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
    diced tomatos
  • 1 can
    tomato sauce
  • 1 can
    water
  • 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.

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