Lightning Chili and Rice Recipe

Name: Lightning Chili and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 large onion, finely chopped; 2 teaspoons chopped garlic; 2 jalapeno peppers, seeds and stems removed and chopped (use gloves, avoid breathing fumes, and protect your eyes when handling these and all hot peppers); 2 pounds ground beef; 2 teaspoons ground cumin; 1 tablespoon chili powder; 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons tomato paste; 2 tablespoons hot sauce (recommended: Tabasco); 2 (16 ounce) cans kidney beans; 1 ( 29 to 32-ounce) can diced tomatoes; 1 tablespoon finely minced fresh parsley leaves, plus 8 small sprigs for garnish; 1 tablespoon finely minced fresh cilantro leaves, plus 8 small sprigs for garnish; 4 cups beef consomme; 2 cups brown rice; 2 tablespoons butter

Servings: persons

3 tablespoons vegetable oil
1 large onion, finely chopped
2 teaspoons chopped garlic
2 jalapeno peppers, seeds and stems removed and chopped (use gloves, avoid breathing fumes, and protect your eyes when handling these and all hot peppers)
2 pounds ground beef
2 teaspoons ground cumin
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons tomato paste
2 tablespoons hot sauce (recommended: Tabasco)
2 (16 ounce) cans kidney beans
1 ( 29 to 32-ounce) can diced tomatoes
1 tablespoon finely minced fresh parsley leaves, plus 8 small sprigs for garnish
1 tablespoon finely minced fresh cilantro leaves, plus 8 small sprigs for garnish
4 cups beef consomme
2 cups brown rice
2 tablespoons butter

1
Heat oil in a skillet and saute onions until translucent.
2
Add garlic and saute until it begins to turn golden brown, being careful not to burn it.
3
Stir in hot peppers and cook until they begin to soften.
4
Add ground beef and cook until browned.
5
Drain off any fat.
6
Season with cumin, chili powder, salt, and pepper.
7
Add tomato paste, hot sauce, beans, tomatoes, parsley and cilantro and simmer 30 minutes.
8
While chili is simmering, bring consomme to a boil in a large saucepan.
9
Stir in rice and butter and return to a boil.
10
Reduce heat to low, cover and simmer 20 minutes without removing lid.
11
Remove from heat and let sit 5 minutes.
12
Spoon rice onto serving plate and top with chili and garnish with parsley and cilantro.

1769

kcal

Calories

105

Fat

Carbs

114

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 18 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 large onion, finely chopped, 2 teaspoons chopped garlic, 2 jalapeno peppers, seeds and stems removed and chopped (use gloves, avoid breathing fumes, and protect your eyes when handling these and all hot peppers), and more.

Yes, Lightning Chili and 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!

Lightning Chili and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions