Chili Beans with Rice

Welcome back to the blog, food enthusiasts! Today, I’m thrilled to share a comforting and hearty recipe that brings a delicious twist to a classic: Chili Beans with Rice. This dish is perfect for a cozy family dinner or a casual get-together. Let’s dive into the recipe!

Ingredients

• 2 cups (1 pound) dry pinto beans OR 4 (15-ounce) cans pinto beans, drained
• 1 pound ground beef or ground turkey
• 2 cups uncooked white rice
• 1 yellow onion, chopped (about 1 1/2 cups)
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, chopped (about 1 teaspoon)
• 1 to 2 tablespoons chili powder
• 1 tablespoon chopped parsley
• 1 (14-ounce) can crushed or whole peeled tomatoes
• 1 jalapeño pepper (cooked, canned), sliced (My mother will substitute these on occasion with a cup of Pace brand salsa – works fine)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup fresh cilantro leaves

Directions

Step 1: Cook the Beans

Stovetop Method:

1. Put beans into a pot and cover with at least 3 inches of water—about 3 quarts for 2 1/2 cups of dry beans.
2. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours.
3. The beans are done when they are soft and the skin is just beginning to break open.

Pressure Cooker Method:

1. Put beans into a 4-quart or larger pressure cooker.
2. Fill the pressure cooker with water up to the line that indicates the capacity for the pot (about 2/3 of the way).
3. Cook for 30 to 35 minutes, until the beans are soft and the skins are barely breaking open.
4. Allow the pressure cooker to cool completely before opening. Strain the beans from the cooking water.

Step 2: Cook the Rice

1. Put 2 cups of rice in a medium thick-bottomed pot.
2. Add 3 cups of water (less or more depending on package instructions), 1 tablespoon of butter (for flavor), and a teaspoon of salt.
3. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (check your package instructions).
4. Remove from heat, keep covered, and let steam for 10 minutes.

Step 3: Sauté the Onions

1. In a large skillet, sauté onions in 2 tablespoons of olive oil until translucent on medium high heat, about 4 minutes.
2. Add the garlic and chili powder and cook for 1 minute more.
3. Remove the onions to a bowl.

Step 4: Brown the Meat

1. Increase the heat to high, and add the meat to the same pan used to cook the onions.
2. Let cook for 1 to 2 minutes without moving so that the meat gets browned, then turn to brown on the other sides.

Step 5: Combine Meat and Onions, Add Tomatoes and Jalapeño

1. Add the onions and garlic back to the pan. Taste for spiciness and add more chili powder if desired.
2. Add the tomatoes, the sliced jalapeño pepper, the chopped parsley, 1 teaspoon of salt, and 1 teaspoon of sugar to counteract the acidity of the tomatoes. Stir to combine.

Step 6: Add Cooked Beans and Simmer

1. Once the beans are cooked, drain them.
2. Add the beans to the meat and onions, adding another teaspoon of salt as the beans go in.
3. Simmer for 5 to 10 minutes, tasting and adding more salt if needed.

Step 7: Serve

1. Stir in cilantro leaves right before serving, or sprinkle on top.
2. Serve over rice or with warm corn tortillas.

Time & Servings

• Prep Time: 15 minutes
• Cooking Time: 3 hours
• Total Time: 3 hours 15 minutes
• Servings: 6

Enjoy this flavorful and filling Chili Beans with Rice recipe! It’s a wonderful dish that brings warmth and comfort to any table. Don’t forget to share your thoughts and pictures if you try it out. Happy cooking!

Chili Beans with Rice

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• Author: Dulcia
• Total Time: 3 hours 15 minutes
• Yield: 6 1x

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Ingredients

Scale 1x2x3x

2 cups (1 pound) dry pinto beans OR 4 (15-ounce) cans pinto beans, drained
1 pound ground beef or ground turkey
2 cups uncooked white rice
1 yellow onion, chopped (about 1 1/2 cups)
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped (about 1 teaspoon)
1 to 2 tablespoons chili powder
1 tablespoon chopped parsley
1 (14-ounce) can crushed or whole peeled tomatoes
1 jalapeño pepper (cooked, canned), sliced (My mother will substitute these on occasion with a cup of Pace brand salsa – works fine)
1 teaspoon salt
1 teaspoon sugar
1/2 cup fresh cilantro leaves

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Instructions

Cook the beans, if using dry:
Stovetop Method: Put beans into a pot and cover with at least 3 inches of water—about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The beans are done when they are soft and the skin is just beginning to break open.
Pressure Cooker Method: Put beans into a 4-quart or larger pressure cooker. Fill the pressure cooker with water up to the line that indicates the capacity for the pot (about 2/3 of the way). Cook for 30 to 35 minutes, until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening. Strain the beans from the cooking water.
Cook the rice:
When you’re ready to begin making the chili beans (after the dried beans are cooked), cook the rice. Put 2 cups of rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), 1 tablespoon of butter (for flavor), and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions). Remove from heat, keep covered, and let steam for 10 minutes.
Sauté the onions:
In a large skillet, sauté onions in 2 tablespoons of olive oil until translucent on medium high heat, about 4 minutes. Add the garlic and chili powder and cook for 1 minute more. Remove the onions to a bowl.
Brown the meat:
Increase the heat to high, and add the meat to the same pan used to cook the onions. Let cook for 1 to 2 minutes without moving so that the meat gets browned, then turn to brown on the other sides.
Combine the meat and onions, add tomatoes and jalapeño:
Add the onions and garlic back to the pan. Taste for spiciness and add more chili powder if desired. Add the tomatoes, the sliced jalapeno pepper, the chopped parsley, 1 teaspoon of salt, and 1 teaspoon of sugar to counteract the acidity of the tomatoes. Stir to combine.
Add the cooked beans and simmer:
Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt as the beans go in. Simmer for 5 to 10 minutes, tasting and adding more salt if needed to taste.
Serve:
Stir in cilantro leaves right before serving, or sprinkle on top. Serve over rice or with warm corn tortillas.

• Prep Time: 15 minutes
• Cook Time: 3 hours