Chili Rice Plate
Elevate your dinner table with this hearty and flavorful Chili Rice Plate, a comforting fusion of tender white rice and rich, savory chili. Perfect for weeknight meals or casual hosting, this easy recipe features fluffy, perfectly cooked rice crowned with a robust chili made from ground beef (or turkey for a lighter option), kidney beans, and a medley of spices like chili powder, cumin, and paprika. A burst of fresh veggies, including red bell pepper and diced tomatoes, adds vibrant flavor and texture, while optional toppings like shredded cheddar, creamy sour cream, and fresh cilantro let you customize each plate to perfection. Ready in just 45 minutes and serving four, this dish combines wholesome ingredients and bold Tex-Mex flavors in a satisfying, one-bowl meal that's as budget-friendly as it is delicious.
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Recipe Information
Ingredients
- 1 cup White rice
- 2 cups Water
- 1 pound Ground beef (or ground turkey for a leaner option)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 can Canned diced tomatoes (14 oz)
- 2 tablespoons Tomato paste
- 1 cup Cooked kidney beans (or canned, drained and rinsed)
- 1.5 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water or beef/chicken broth (for chili)
- 0.5 cup Cheddar cheese, shredded (optional, for topping)
- 0.25 cup Sour cream (optional, for topping)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over high heat, then lower the heat to a simmer. Cover and cook for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
While the rice cooks, heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef (or ground turkey) to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked. Drain any excess fat if necessary.
Stir in the diced red bell pepper, canned diced tomatoes (with their juices), and tomato paste. Mix thoroughly.
Add the kidney beans, chili powder, ground cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
Pour in 1 cup of water or broth to achieve your desired chili consistency. Bring the mixture to a simmer, then reduce the heat to low. Let the chili cook uncovered for 15-20 minutes, stirring occasionally, until the flavors meld together.
Taste the chili and adjust seasoning if needed. Remove from heat.
Assemble the chili rice plates by dividing the cooked rice among serving plates or bowls. Ladle the chili over the rice.
Top each plate with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 3903 mg | 170% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 28.1 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 767 mg | 59% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3918 mg | 83% | |
*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.
