Speedy Midwest Chili With Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Haven't tried this yet, but my boyfriend is always asking me to make chili. From the Good Housekeeping, Rush Hour Dinners cookbook. Ingredients:
1 cup long-grain rice |
1 tablespoon vegetable oil |
1 large onion, chopped |
1 garlic clove, crushed |
1 lb ground beef |
2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
14 1/2 ounces diced tomatoes |
1 cup chicken broth |
1 cup frozen lima beans |
2 ounces cheddar cheese, shredded |
Directions:
1. Cook rice as label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over med-high heat. Reserve 1/4 cup chopped onion; add remaining onion to skillet and cook, stirring, until golden, about 3 minutes. Stir in garlic; cook 30 seconds.
3. Stir in ground beef and cook, breaking up meat with side of spoon, until meat is no longer pink, about 5 minutes. Add chili powder, cumin, cinnamon, salt, and ground red pepper; cook, stirring 30 seconds.
4. Add tomatoes with their juice and broth; heat to boiling. Reduce heat to low; simmer 5 minutes. While meat is simmering, cook lima beans as label directs.
5. To serve, spoon rice and meat mixture into four bowls. Sprinkle with cheddar, lima beans, and remaining 1/4 cup chopped onion.
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