Chili on Rice Recipe

Name: Chili on Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons olive oil; 1 medium onion, diced; 1/2 red pepper, diced; 1 large carrot, diced or shredded; 1 clove garlic, minced; 1/2 tablespoon chili powder; 1 teaspoon ground cumin; 1 (15-ounce) can whole or chopped tomatoes; 1 cup broth (vegetable, chicken, tomato juice or water); 1 (28-ounce) can black beans; 1 ear corn, kernels removed; Coarse salt and freshly ground black pepper; Perfect Microwaveable Rice, recipe follows; 2 cups long grain rice; 3 1/2 cups water or stock; 1 1/2 teaspoons butter or oil; Salt and freshly ground black pepper

Servings: persons

3 teaspoons olive oil
1 medium onion, diced
1/2 red pepper, diced
1 large carrot, diced or shredded
1 clove garlic, minced
1/2 tablespoon chili powder
1 teaspoon ground cumin
1 (15-ounce) can whole or chopped tomatoes
1 cup broth (vegetable, chicken, tomato juice or water)
1 (28-ounce) can black beans
1 ear corn, kernels removed
Coarse salt and freshly ground black pepper
Perfect Microwaveable Rice, recipe follows
2 cups long grain rice
3 1/2 cups water or stock
1 1/2 teaspoons butter or oil
Salt and freshly ground black pepper

1
In a large pot, heat the olive oil over medium high heat.
2
Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes.
3
Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious.
4
Add the tomatoes, broth, black beans and corn to the pot with the vegetables.
5
Bring to a boil, reduce to a simmer.
6
Cook 10 to 20 minutes, until flavors are well combined.
7
Taste and adjust seasonings with salt and pepper.
8
Serve over rice.
9
Note: If the chili seems too thick, thin out with water or chicken stock.
10
Place all ingredients in a large glass measuring or any microwave safe bowl.
11
The rice expands during cooking, so be sure to choose a container that is large enough.
12
Microwave on high, uncovered, for 10 minutes.
13
Microwave on medium-low, uncovered, for 15 minutes.
14
Do not stir the rice at any time during the cooking process.
15
Season with salt and fluff with a fork just before serving.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 teaspoons olive oil, 1 medium onion, diced, 1/2 red pepper, diced, 1 large carrot, diced or shredded, and more.

Yes, Chili on Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili on Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions