Chili with Rice

This chili with rice is a big hit at our house. Its an easy Southwestern casserole that pleases all age groups. Great served with corn bread.

Chili With Rice Ingredients

• 1 cup water

• 1 cup uncooked white rice

• 1? pounds ground beef

• 1 cup diced onion

• cup chopped green bell pepper

• 1 (28 ounce) can diced tomatoes, undrained

• 1 (14 ounce) can tomato sauce

• 1 (4 ounce) can chopped green chile peppers

• 1 (1.25 ounce) package dry taco seasoning mix

• 1 tablespoon chili powder

• teaspoon garlic powder

• 1 teaspoon cayenne pepper

• 1 (15 ounce) can kidney beans, rinsed and drained

• 1 (15 ounce) can whole kernel corn, drained

How to Make Chili With Rice

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.

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.

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.

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

Chili With Rice Nutritions

• Calories: 332.1 calories

• Carbohydrate: 39.3 g

• Cholesterol: 41.7 mg

• Fat: 11.5 g

• Fiber: 5.7 g

• Protein: 17.6 g

• SaturatedFat: 4.3 g

• ServingSize:

• Sodium: 986.8 mg

• Sugar: 6.7 g

• TransFat:

• UnsaturatedFat: