Best Three Chili Rice Recipes

Three-Bean Chili and Rice image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 27

1 medium red onion, finely chopped (about 1 cup)
1/2 teaspoon salt
3 medium tomatoes, seeded, finely chopped (about 1 3/4 cups)
1 small poblano chile, seeded, finely chopped (about 1/3 cup)
1 small jalapeño chile, seeded, finely chopped
1 small yellow bell pepper, finely chopped (about 1/2 cup)
1 tablespoon olive oil
Juice of 1/2 lime (about 2 tablespoons)
1/4 cup chopped fresh cilantro
Salt and freshly ground pepper to taste
2 cups uncooked regular long-grain white rice
2 tablespoons vegetable oil
4 cloves garlic, cut into thin slices
3 cups water
1 teaspoon salt
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 oz) Progresso™ kidney beans, drained, rinsed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 can (15 oz) Muir Glen™ organic tomato sauce
3 small bell peppers (any color), diced
1 Anaheim or jalapeño chile, seeded, chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 container (8 oz) sour cream
1/3 cup Livia's 3-Pepper Salsa

Steps:

In small bowl, rub onion and 1/2 teaspoon salt together with fingers. Add enough water to cover onion; pour onion and water into strainer to drain. Return onion to bowl. Repeat rinsing and draining several times to remove harshness. Drain well, removing all excess water. In medium bowl, mix onion and remaining salsa ingredients. Refrigerate until serving time.
In small bowl, place rice and enough water to cover. Let stand about 15 minutes. Pour rice and water into strainer to drain well. In 3-quart saucepan, heat vegetable oil over medium-high heat. Cook and stir garlic in oil until light golden brown. Add rice; cook 3 minutes, stirring often. Add 3 cups water and 1 teaspoon salt. Heat to boiling over high heat; reduce heat. Cover; simmer 15 minutes. Remove garlic slices from rice with fork before serving.
Meanwhile, in 4-quart Dutch oven, mix all chili ingredients. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
In small bowl, mix Salsa Cream ingredients.
To serve, spoon 1 cup rice on one side of large shallow soup bowl. Spoon 1 1/2 cups chili next to rice. Top with Salsa Cream and 3-Pepper Salsa.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 0 g

Three-Chili Rice image

Yield Makes 8 servings

Number Of Ingredients 15

2 large poblano chilies*
6 tablespoons olive oil
3/4 cup chopped onion
1 1/2 tablespoons minced garlic
1 1/2 tablespoons chopped seeded jalapeño chili
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 1/2 cups long-grain white rice
2 2/3 cups canned low-salt chicken broth
6 tablespoons crushed tomatoes with added puree
1 1/4 teaspoons salt
1 1/2 cups frozen petite peas, thawed
6 tablespoons chopped green onions
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Steps:

Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop poblanos.
Heat oil in heavy large saucepan over low heat. Add poblanos and next 6 ingredients. Cover pan; cook until onion softens, stirring occasionally, about 10 minutes. Add rice; cook 2 minutes, stirring occasionally. Add broth, crushed tomatoes and salt. Bring just to boil. Reduce heat to low, cover pan and simmer until rice is tender and liquid is absorbed, about 25 minutes. Mix in peas and green onions. Remove from heat. Cover; let stand 10 minutes.
Fluff rice with fork and serve.