How To Make Chili Beans with Rice
Enjoy some delicious easy-to-make chili beans to serve over rice! This rich dish is made up of pinto beans, jalapeno, ground beef, and crushed tomatoes.
- 2cupspinto beans,(1 lb) dry, or 4 (15 oz) cans pinto beans, drained
- 1lbground beef,or ground turkey
- 2cupswhite rice,uncooked
- 1yellow onion,(about 1½ cups) chopped
- 2tbspextra-virgin olive oil
- 2clovesgarlic,(about 1 tsp) chopped
- 2tbspchili powder
- 14oztomatoes,(1 can) crushed, or whole peeled tomatoes
- 1jalapeno pepper,cooked, canned, sliced
- ½cupfresh cilantro leaves
Stove Top Method:
Put the beans into a pot and cover with at least 3-inches of water—about 3 quarts for 2½ cups of dry beans.
Bring to a boil and then lower heat to simmer, covered, for about 2½ hours. The cooking time will vary depending on the batch of beans you have.
The beans are done when they are soft and the skin is just beginning to break open.
Pressure Cooker Method:
Put the beans into a 4-quart or larger pressure cooker with a 15 pounds weight.
Fill the pressure cooker with water up to the line that indicates the capacity for the pot (about ⅔ of the way).
Cook for 30 to 35 minutes, until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening.
If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for the brand of the pressure cooker.
Following either method, strain the beans from the cooking water.
When ready to begin making the chili beans (after the dried beans are cooked), cook the rice.
Put 2 cups of rice in a medium thick-bottomed pot.
Add 3 cups of water (less or more depending on package instructions), 1 tablespoon of butter, and 1 teaspoon of salt.
Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check the package instructions).
Remove from the heat, keep covered, and let steam for 10 minutes.
In a large skillet, sauté onions in 2 tablespoons of olive oil for about 4 minutes until translucent on medium-high heat.
Add the garlic and chili powder and cook for 1 minute more.
Remove the onions to a bowl.
Increase the heat to high, and add the meat to the same pan used to cook the onions.
Let cook for 1 to 2 minutes without moving so that the meat gets browned, then turn to brown on the other sides.
Add the onions and garlic back to the pan. Taste for spiciness and add more chili powder if desired.
Add 1 can of tomatoes, sliced jalapeno pepper, chopped parsley, 1 teaspoon of salt, and 1 teaspoon of sugar to counteract the acidity of the tomatoes.
Stir to combine.
Once the beans are cooked, drain them.
Add the beans to the meat and onions, adding 1 more teaspoon of salt as the beans go in.
Simmer for 5 to 10 minutes, tasting and adding more salt if needed to taste.
Stir in the cilantro leaves right before serving, or sprinkle on top.
Serve over rice or with warm corn tortillas.
- Tomatoes and jalapeño can be substituted with 1 cup of Pace brand salsa, which works fine.
- If using dry beans, older beans may take longer to cook to become tender. If the dry beans are soaked for several hours ahead of time, they will require less cooking time.
- If using dry beans, cook the beans on the stove top or in the pressure cooker.
- Calories: 1083.31kcal
- Fat: 32.02g
- Saturated Fat: 10.06g
- Trans Fat: 1.34g
- Monounsaturated Fat: 15.53g
- Polyunsaturated Fat: 2.26g
- Carbohydrates: 148.39g
- Fiber: 18.29g
- Sugar: 7.49g
- Protein: 48.54g
- Cholesterol: 80.51mg
- Sodium: 791.62mg
- Calcium: 174.77mg
- Potassium: 2123.64mg
- Iron: 9.07mg
- Vitamin A: 118.16µg
- Vitamin C: 28.44mg
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