Julie's Chili Rice

Transform your weeknight dinner routine with Julie’s Chili Rice, a hearty, one-pan recipe packed with bold flavors and wholesome ingredients. This comforting dish combines the smoky heat of chili powder and paprika with the rich, savory flavors of ground beef (or turkey) and tender kidney beans, all simmered to perfection with long-grain rice and zesty diced tomatoes. Topped with a melty layer of cheddar cheese and a sprinkle of fresh cilantro, this family-friendly meal strikes the perfect balance between indulgent and nutritious. Ready in just 40 minutes, Julie’s Chili Rice is an easy, crowd-pleasing option for busy evenings. Plus, with a vegetarian-friendly variation and customizable spice levels, it’s as versatile as it is delicious. Serve it as a standalone dish or with a side of cornbread for a truly satisfying meal!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef (or ground turkey for a lighter option)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 14.5 ounces canned diced tomatoes (with juice)
• 15 ounces canned kidney beans, rinsed and drained
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth (or vegetable broth for vegetarian version)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 0.25 cup fresh cilantro, chopped (optional)

Directions

Step 1

In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Add the ground beef (or turkey) to the skillet. Cook, stirring and breaking it apart with a wooden spoon, until browned and fully cooked through, about 5–7 minutes. Drain any excess fat if necessary.

Step 4

Sprinkle the chili powder, ground cumin, and smoked paprika over the meat mixture. Stir well to evenly coat the beef with the spices.

Step 5

Pour in the canned diced tomatoes (with their juice) and the rinsed kidney beans. Mix to combine.

Step 6

Stir in the uncooked rice, chicken (or vegetable) broth, salt, and black pepper. Bring the mixture to a gentle boil.

Step 7

Reduce the heat to low, cover the skillet with a lid, and let it simmer for 18–20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Step 8

Once the rice is cooked, remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top and cover the skillet again until the cheese melts, about 2–3 minutes.

Step 9

Garnish with chopped fresh cilantro, if desired, and serve warm. Enjoy your hearty and delicious Julie’s Chili Rice!

Nutrition Facts

Serving size	(2310.1g)

Amount per serving	% Daily Value*
Calories	3111.9

Total Fat 161.2g	0%
Saturated Fat 66.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 483.9mg	0%
Sodium 6234.8mg	0%
Total Carbohydrate 268.2g	0%
Dietary Fiber 32.9g	0%
Total Sugars 16.8g
Protein 152.2g	0%

Vitamin D 0IU	0%
Calcium 1220.6mg	0%
Iron 26.4mg	0%
Potassium 4015.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 19.4%

Carbs: 34.2%