Chili Rice
Transform your weeknight dinner routine with this flavorful and hearty Chili Rice, a one-pot wonder that’s as satisfying as it is simple to make. Featuring tender ground beef or turkey, perfectly spiced with chili powder, cumin, and paprika, this recipe is simmered with long-grain rice, diced tomatoes, and protein-packed kidney beans for a robust and savory dish. The addition of chicken or vegetable broth infuses every grain of rice with rich, comforting flavor while keeping the meal light yet filling. Ready in just 45 minutes, including prep time, this crowd-pleasing meal is garnished with fresh cilantro for a pop of brightness. Perfect for quick family dinners or meal prepping, Chili Rice is a versatile and easy-to-make dish packed with bold Tex-Mex flavors.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 500 grams Ground beef or turkey
- 1 cup Cooked kidney beans, rinsed and drained
- 1 can Diced tomatoes, with juices
- 1 cup Uncooked long-grain rice
- 2 cups Chicken or vegetable broth
- 2 tablespoons Tomato paste
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes (optional for extra spice)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
Stir in the chili powder, cumin, paprika, salt, black pepper, and red chili flakes (if using). Cook for 1-2 minutes to toast the spices.
Add the tomato paste and mix well to evenly coat the meat mixture.
Pour in the diced tomatoes (with their juices), kidney beans, and uncooked rice. Stir to combine.
Add the chicken or vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the skillet or pot, and let it simmer for 20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
Check the seasoning and adjust with more salt or spices if needed.
Remove from heat, fluff the rice with a fork, and garnish with chopped cilantro if desired before serving.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4660 mg | 203% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 24.0 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3689 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
