Description
This one-pot chili with rice cooks everything together in one skillet. No side dishes needed—the rice absorbs all the flavors for extra filling bowls.
Ingredients
- 1½ pounds ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1½ cups long-grain white rice, uncooked
- 3 cups beef broth
- 1½ cups shredded cheddar cheese
- Extra shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Sliced green onions (for serving)
- Tortilla chips (for serving)
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium heat until shimmering.
- Add ground beef and cook for 6 to 8 minutes, breaking it up until browned; drain excess fat.
- Add diced onion and green bell pepper; cook for 4 to 5 minutes until vegetables soften.
- Stir in minced garlic, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper; cook for 1 to 2 minutes until fragrant.
- Pour in beef broth and tomato sauce; add diced tomatoes, kidney beans, black beans, and corn; stir well.
- Add the uncooked rice directly to the skillet and stir thoroughly to distribute it evenly.
- Increase heat to high and bring the mixture to a rolling boil, stirring occasionally.
- Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 25 minutes without lifting the lid.
- Remove from heat and let stand covered for 10 minutes.
- Remove the lid and fluff the mixture with a fork; stir in 1½ cups shredded cheddar cheese until melted.
- Taste and adjust salt and pepper as needed.
- Serve immediately in bowls topped with extra cheese, sour cream, green onions, and tortilla chips.
Notes
- Use long-grain white rice for best results.
- Do not lift the lid during the 25-minute simmer time.
- The 10-minute rest period after cooking is important for steaming the rice.
- Stir the rice thoroughly when adding it to distribute it evenly.
- If the mixture seems dry before the rice is tender, add ¼ cup of broth at a time while cooking covered.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add a splash of broth or water when reheating to restore moisture.
- Freezing is not recommended because the rice texture changes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: One-Pot Simmering
- Cuisine: American