Chili Rice Dinner
Transform your weeknight dinner routine with this one-pan Chili Rice Dinner—a hearty, flavor-packed meal that's as comforting as it is simple to make. Combining the savory richness of ground beef or turkey, the zesty kick of chili powder and cumin, and the wholesome goodness of rice, beans, and diced tomatoes, this skillet meal comes together in just 45 minutes. Simmered to perfection in a blend of spices and broth, the dish achieves a satisfying depth of flavor, all while staying budget-friendly and kid-approved. Garnish with melty cheddar cheese and fresh cilantro for a restaurant-worthy finish, and enjoy a complete meal that's ready to serve right from the pan. Perfect for busy families or anyone craving bold, southwestern-inspired flavors, this easy chili rice dish is bound to become a go-to favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 14.5 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup uncooked white rice
- 2 cups low-sodium chicken or beef broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and green bell pepper, and sauté for 4-5 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 spatula as it cooks, about 7-8 minutes. Drain any excess fat, if necessary.
Stir in the chili powder, ground cumin, and paprika. Mix well to coat the meat with the spices.
Add the canned diced tomatoes (with their juices) and kidney beans to the skillet. Stir to combine.
Stir in the uncooked white rice, then pour in the chicken or beef broth. Add the salt and black pepper, and mix everything together.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
Turn off the heat and let the dish sit, covered, for 5 minutes to let the flavors meld and the rice finish cooking.
Fluff the rice with a fork, then taste and adjust the seasoning with additional salt or pepper, if needed.
Serve warm, topped with shredded cheddar cheese and chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 5.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1031 mg | 22% | |
*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.
