"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spicy Chili Rice Recipe

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This recipe for Spicy Chili Rice, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy T. Williams Hollenshead
Added: Sunday, June 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T. canola oil
1 red onion, minced
2 jalapeņo, seeded & minced
1 green bell pepper, minced
1 red bell pepper, minced
2 T. garlic, minced
1 c. Roma tomatoes, diced
3/4 lb. ground beef or turkey
2 c. long-grain rice
1 (8-oz.) can kidney beans
2 c. chicken stock
1 1/2 c. water
1 tsp. paprika
1 T. chili powder
1 T. salt
1 tsp ground black pepper
3 T. green onion, sliced for garnish

Directions:
Directions:
In med. pot, over med. heat, add oil, onions and peppers and saute until translucent. Add garlic, tomatoes and ground beef. Cook until meat is browned. Add rice to mixture and cook over low heat for 3 min., 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 20 min. Fluff with fork and top with green onions.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Amy is the wife of John Hollenshead and the daughter-in-law of Jerry and Barbara (Chandler) Hollenshead.

 

 

 

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