Chili With Rice

1. 1

   Chop onion and begin browning in large skillet in the oil for a couple of minutes. Add the ground beef and brown.

2. 2

   While the meat and onions are browning, bring a pot of water to a boil and add the long grain rice. (This is just to pre-cook the rice) Keep on a gentle boil for approximately 15 minutes, drain.

3. 3

   To the skillet with the browned meat.

4. 4

   Add the entire can of tomatoes including the juice, breaking up the large pieces. Add the can of corn which has been drained and add the partially cooked rice.

5. 5

   Add approximately one cup of the beef stock. Season with the chili powder, salt and pepper to taste.

6. 6

   You should have a fairly runny mixture at this point. Don't worry, the rice will soak up the liquid as it finishes cooking.

7. 7

   Cover the skillet and allow to simmer for about 1/2 hour or until the rice is cooked through.

8. 8

   I like to taste it and add more chili powder to suit my taste.

* Per serving · 4 servings · Values may vary.

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