Dr Gilberts Chili Rice
Dr. Gilbert's Chili Rice is the perfect one-pot comfort dish that brings together bold Tex-Mex flavors with effortless preparation. This hearty recipe combines savory ground beef, aromatic spices like chili powder, cumin, and paprika, and a satisfying mix of long-grain rice and tender kidney beans cooked in rich chicken broth. With the sweet tang of diced tomatoes and fragrant garlic and onion as the base, every bite bursts with robust flavor. Topped with gooey melted cheddar cheese, a dollop of tangy sour cream, and fresh garnishes of green onions and cilantro, this dish is as satisfying as it is colorful. Ready in under an hour, it’s the ideal choice for busy weeknight dinners or casual gatherings, offering a warm and wholesome meal for the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 14 ounces diced tomatoes (with juice)
- 1 cup kidney beans, drained and rinsed
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 2 stalks green onions, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and fragrant.
Stir in the minced garlic and cook for another 1-2 minutes.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked through. This should take about 5-7 minutes.
Mix in the chili powder, cumin, paprika, salt, and black pepper, stirring well to coat the beef with the spices.
Add the diced tomatoes (including their juice) and kidney beans to the pot, stirring until combined.
Rinse the rice to remove excess starch, then add it to the pot along with the chicken broth. Stir well.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
Once the rice is cooked, remove the pot from the heat. Fluff the rice with a fork and let it sit, covered, for 5 minutes.
Serve the chili rice hot, topped with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and chopped fresh cilantro. Enjoy!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 833 mg | 18% | |
*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.
