Quick Chili And Rice

Name: Quick Chili And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound hamburger; 1/2 cup chopped onion; 1 Tbsp. chili powder; 1/2 tsp. dry mustard; 1 package (16 oz) frozen corn; 1 cup diced green pepper; 1 can (15 oz) tomato sauce; 1/2 cup water; 1 cup minute rice; 1/2+ cup shredded cheddar cheese

Eats Now Editorial Team · 447 kcal · Soups & Stews

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Quick Chili And Rice – a delicious recipe with hamburger, onion, chili powder, dry mustard, corn, green pepper. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3/4 pound hamburger
1/2 cup chopped onion
1 Tbsp. chili powder
1/2 tsp. dry mustard
1 package (16 oz) frozen corn
1 cup diced green pepper
1 can (15 oz) tomato sauce
1/2 cup water
1 cup minute rice
1/2+ cup shredded cheddar cheese

1
Brown beef and onions.
2
Add spices, corn and green pepper, tomato sauce and water.
3
Cover and bring to a full boil stirring occasionally.
4
Stir in rice, reduce heat, cover and simmer for 5 minutes.
5
Sprinkle with cheese.
6
Makes
7
4 servings.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 3/4 pound hamburger, 1/2 cup chopped onion, 1 Tbsp. chili powder, 1/2 tsp. dry mustard, and more.

Yes, Quick 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.

Quick Info

Servings
4 servings
Calories
447 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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