Sign Up for the Recipe Publishing Newsletter
Beef Chili with Rice Recipe
Chili and rice are dishes which enjoy nearly universal popularity, though you do not often actually find them served together. However, there is absolutely no reason they should not be as this beef chili over rice recipe shows, especially when the rice in question is yellow rice.
Yellow rice is a popular part of many Mexican and Caribbean meals; the distinctive yellow color of the rice comes from annatto, a spice with a very mild flavor that perfectly complements the tenderness of the grain without getting in the way of the bold flavors of Latin American and Caribbean cuisine.
The chili in this recipe is a very basic beef chili without beans. It is a sort of cousin to Texas style chili, but with the cubed steak used in this style of chili substituted with ground beef. It is a combination which works perfectly with yellow rice and as you will find when you prepare this dish, it is hard to beat a serving of spicy, savory beef chili over a bed of delicately flavored, perfectly cooked yellow rice.
Chili Con Carne Y Arroz
Ingredients -
Yellow Rice:
2 cups long grain rice
4 cups water
1 small onion, minced
⅛ teaspoon annatto powder
⅛ teaspoon paprika
Salt and black pepper, to taste
Chili Con Carne:
4 tablespoons vegetable oil
1 green bell pepper, diced
2 jalapeno peppers, diced
1 large yellow onion, diced
2 ½ pounds lean ground beef
⅔ cup red wine (water may be substituted)
2 (16 ounce) cans diced tomatoes
4 garlic cloves, crushed
1 (12 ounce) can tomato sauce
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
½ teaspoon dried oregano
3 tablespoons corn meal
Salt and black pepper, to taste
Preparation:
Bring 8 cups of water to a boil while you brown the ground beef in a stockpot or large Dutch oven along with the green pepper, onion, and garlic.
Once the beef is browned and the water has reached a full boil, add the rice, minced onion and spices to the water and reduce to a simmer and cook, covered for about 15-20 minutes or until the water has been absorbed and the rice is tender.
Meanwhile, add the spices to the beef, green pepper, and onions and cook for 1 minute, stirring regularly. Add the tomatoes and wine (or water, if using instead) and bring the mixture to a boil.
Reduce to a simmer, stir in the cornmeal and cook, uncovered for 20 minutes - the rice and chili con carne should be finished at about the same time.
(Serves 6)
Photo Description:
There are a relatively large number of ingredients in this beef chili and yellow rice recipe, but that does not mean that it takes a lot of culinary skill or a lot of time to prepare. In fact, this is a meal which can be made relatively quickly and which is perfectly suitable as a quick weeknight dinner, even when you are tired after a day at work. The yellow rice and beef chili make a wonderful pair and you may find that chili con carne and yellow rice are a combination which you should make together more often.
