Easy for weeknight, enough for batch cooking
Chili Rice Pan
Stephanie Valentine
Rated 5.0 stars by 1 users
Prep Time
10 minutes
Cook Time
45 minutes
Easy for weeknight, enough for batch cooking
Ingredients
-
1 sweet onion, chopped
-
2 cloves garlic, crushed
-
2 tbsp olive oil
-
1 lb. ground chicken/turkey/beef
-
1 green onion, diced
-
1 jar salsa (mild or medium)
-
1 can black beans, washed and drained
-
1 can white cannellini beans (navy beans), washed and drained
-
1 cup brown rice (or rice of choice), washed
-
2 cups broth (or water)
-
1 tsp Salt and pepper -
-
Spice to taste (cumin, chili powder, garlic powder, oregano, cinnamon)
-
Shredded cheddar cheese (or a parmesan)
-
Optional: Avocado diced and hot sauce
Directions
In a large pan on high heat, sauté onion and pepper in olive oil until soft
Add garlic and mix for about 1-2 minutes
Add ground meat and cook until brown
Stir in salsa and spices
Add beans, rice and broth, turn heat to medium/low
Simmer, uncovered until rice is tender (about 45 minutes - you may need to add more liquid and go longer if the rice takes longer - brown or wild sometimes do that)
Finish with cheese
Serve with pita, tortilla chips or crusty bread
Can garnish with avocado and hot sauce to taste