Description
Hearty chili rice with beans brings Mexican-inspired comfort to your dinner table. Spicy, warming flavors blend perfectly with fluffy rice and protein-packed beans, creating a satisfying meal that will welcome you home with delicious aromas.
Ingredients
Scale
Proteins:
- 1 pound ground beef or ground turkey
- 2 cups dry pinto beans or 4 cans pinto beans, drained
Grains and Starches:
- 2 cups uncooked white rice
Vegetables and Seasonings:
- 1 yellow onion, chopped (about 1.5 cups)
- 2 cloves garlic, chopped (about 1 teaspoon)
- 1 jalapeño pepper, cooked and sliced
- 14 ounces (396 grams) crushed or whole peeled tomatoes
- 1 tablespoon chopped parsley
- ½ cup fresh cilantro leaves
Oils and Seasonings:
- 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- Prepare dried beans using a stovetop or pressure cooker method. For stovetop, submerge beans in water 3 inches above the surface, boil, then simmer for 2.5 hours until soft and skins crack. In a pressure cooker, fill pot two-thirds with water and cook beans for 30-35 minutes until tender, then strain.
- Cook rice in a medium thick-bottomed pot by combining rice, water, butter, and salt. Bring to a boil, reduce heat, cover, and simmer for approximately 15 minutes or according to package instructions.
- Heat olive oil in a skillet over medium-high heat. Sauté diced onions until translucent, approximately 4 minutes.
- Add minced garlic and chili powder during the final minute of sautéing, then transfer the mixture to a separate bowl.
- Increase skillet temperature and brown meat thoroughly, allowing 1-2 minutes per side without moving to achieve desired color.
- Reintroduce sautéed onions and garlic to the pan with browned meat. Adjust spiciness by adding more chili powder if desired.
- Incorporate diced tomatoes, sliced jalapeños, and finely chopped parsley. Season with salt and a pinch of sugar to balance tomato acidity. Stir mixture evenly.
- Add strained cooked beans to the skillet, stirring to combine. Simmer for 5-10 minutes, adjusting seasonings to taste.
- Just before serving, gently fold in fresh cilantro leaves as a garnish. Serve over fluffy rice or wrapped in warm corn tortillas for a delightful meal experience.
Notes
- Cooking beans requires patience, with stovetop and pressure cooker methods offering flexible preparation techniques.
- Different water-to-rice ratios and cooking times ensure perfectly fluffy rice with rich buttery undertones.
- Sautéing onions and garlic creates a flavor foundation that transforms simple ingredients into a complex, aromatic base.
- Browning meat demands careful attention, allowing each side to develop a delicious caramelized exterior without constant movement.
- Layering spices like chili powder and jalapeños builds depth, while tomatoes and sugar balance the dish’s overall taste profile.
- Final simmering melds ingredients together, allowing flavors to intensify and develop a harmonious, comforting character.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 15 g
- Protein: 30 g
- Cholesterol: 70 mg