Recipe #21 - Chili Rice

Oops, I have been remiss in my postings. I suck. Let's see if I can get semi-caught up.


  • 3 tablespoons canola oil
  • 1 red onion, minced
  • 1 jalapeno, seeded, minced
  • 1 red bell pepper, minced
  • 2 tablespoons garlic, minced
  • 1 cup Roma tomatoes, diced
  • 3/4 pound crumbles
  • 2 cups long-grain rice
  • 8 ounces kidney beans
  • 2 cups veggie stock
  • 1 1/2 cups water
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper


In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and crumbles. Cook until browned.
Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
Fluff with fork.

This was yummy and worthwhile. And, the all in one pot? Bonus!

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