Chili with Rice

Hit a home run with your family when you serve them this Southwestern chili that's loaded with rice, ground beef, tomatoes, beans, and corn.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 332 Calories

Ingredients

• 1 cup water
• 1 (15 ounce) can whole kernel corn, drained
• 1 cup diced onion
• 1 teaspoon cayenne pepper
• 1 tablespoon chili powder
• 1 (4 ounce) can chopped green chile peppers
• 1 cup uncooked white rice
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (14 ounce) can tomato sauce
• 1 (1.25 ounce) package dry taco seasoning mix
• 0.5 teaspoon garlic powder
• 0.5 cup chopped green bell pepper
• 1.5 pounds ground beef

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.

Step 2

At the same time, heat a large pot over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Step 3

Add diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper; bring to a boil. Reduce heat and let simmer for 20 minutes.

Step 4

Add beans and corn, and simmer for 10 minutes longer. Add cooked rice and serve.