Description
This hearty and flavorful Chili Beans with Rice recipe combines tender pinto beans, ground beef or turkey, aromatic spices, and fresh herbs served over fluffy white rice for a satisfying meal.
Ingredients
Units
Scale
Dry Pinto Beans:
- 2 cups (1 pound) dry pinto beans
Ground Meat:
- 1 pound ground beef or ground turkey
White Rice:
- 2 cups uncooked white rice
Onion Mixture:
- 1 yellow onion, chopped
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- 1 to 2 tablespoons chili powder
- 1 tablespoon chopped parsley
Tomato and Pepper:
- 1 (14-ounce) can crushed or whole peeled tomatoes
- 1 jalapeño pepper (cooked, canned) or 1 cup Pace brand salsa
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup fresh cilantro leaves
Instructions
- Cook the beans, if using dry: Stovetop Method: Cover dry beans with water, boil, then simmer for 2 1/2 hours. Pressure Cooker Method: Cook in a pressure cooker for 30-35 minutes. Strain beans.
- Cook the rice: Combine rice, water, butter, and salt in a pot. Cook covered for 15 minutes, then let steam for 10 minutes.
- Sauté the onions: Sauté onions in olive oil until translucent. Add garlic and chili powder, cook for 1 minute.
- Brown the meat: Brown the meat in the skillet.
- Combine the meat and onions, add tomatoes and jalapeño: Add onions back to the pan, then add meat. Mix in tomatoes, jalapeño, parsley, salt, and sugar.
- Add the cooked beans and simmer: Drain beans, add to the meat mixture. Simmer for 5-10 minutes.
- Serve: Stir in cilantro and serve over rice or with tortillas.
Notes
- Adjust spice level by adding more chili powder or jalapeño.
- For a vegetarian version, omit the meat and use vegetable broth.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 45mg
