Chili Rice

A spicy jalapeno pepper heats up this classic chili recipe. The mild flavors of kidney beans and rice mellow the meal.

Chili Rice
Servings: 12 Prep 15 mins Cook 41 mins


  • 3 tablespoons canola oil
  • 1 red onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 jalapeno, seeded and minced
  • 1 cup chopped plum tomatoes
  • 2 tablespoons minced garlic
  • 3/4 pound ground beef or turkey
  • 2 cups long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 cup rinsed and drained kidney beans (from a 15.5-ounce can)
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 1/2 cups water
  • 3 tablespoons chopped scallions for garnish

Make It

1. Heat oil in a medium-size stockpot over medium heat. Add onion, peppers and jalapeno and cook for about 10 minutes or until translucent.

2. Add tomatoes, garlic and beef or turkey to pot and cook for 8 minutes or until meat is cooked through; drain off any fat.

3. Stir rice into pot and reduce heat to low. Cook, stirring, for 3 minutes.

4. Add broth, beans, chili powder, salt, pepper, paprika and 1-1/2 cups water to pot. Bring to a simmer over medium-high heat, then reduce heat to medium; cover and cook for 20 minutes. Fluff with a fork and sprinkle with scallions before serving.