Easy Chili And Rice For A Crowd
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STOVETOP METHOD: The traditional way to cook rice is in a large pot with a tight cover. Bring water, butter and salt to boil in a 5-quart stock pot or Dutch oven over high heat; add rice and stir with a fork. Reduce heat to low, cover tightly and simmer according to the time given on package. Remove from heat, let stand 5 minutes. Fluff with a fork.
OVEN METHOD: An advantage is you won't tie up stovetop space needed to cook other dishes. Preheat oven to 350 degrees. Bring water, butter and salt to boil over high heat in a saucepan. Place 13-inch by 9- inch metal or disposable foil baking pan on a flat baking sheet; add rice. When water boils, place baking sheet with pan in oven. CAREFULLY pour the boiling water into the pan. Stir with a fork, cover tightly with foil and bake 25 minutes. Turn off oven; let stand 5 minutes. Fluff with a fork. For Firmer Rice, reduce water by 1/2 cup; for Softer Rice, increase more water by 1/2 cup.
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com
October 8, 2020
Persons
20
Notes
STOVETOP METHOD: The traditional way to cook rice is in a large pot with a tight cover. Bring water, butter and salt to boil in a 5-quart stock pot or Dutch oven over high heat; add rice and stir with a fork. Reduce heat to low, cover tightly and simmer according to the time given on package. Remove from heat, let stand 5 minutes. Fluff with a fork.
OVEN METHOD: An advantage is you won't tie up stovetop space needed to cook other dishes. Preheat oven to 350 degrees. Bring water, butter and salt to boil over high heat in a saucepan. Place 13-inch by 9- inch metal or disposable foil baking pan on a flat baking sheet; add rice. When water boils, place baking sheet with pan in oven. CAREFULLY pour the boiling water into the pan. Stir with a fork, cover tightly with foil and bake 25 minutes. Turn off oven; let stand 5 minutes. Fluff with a fork. For Firmer Rice, reduce water by 1/2 cup; for Softer Rice, increase more water by 1/2 cup.
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com
Ingredients
- 5 pounds ground beef or ground turkey
- 4 cups chopped onions
- 4 cloves garlic, minced
- 1/3 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons black pepper
- 2 cans (29 ounce each) crushed tomatoes
- 2 cups beef broth
- 4 cans (15 ounce each) red kidney beans, drained
- 7 cups water
- 2 tablespoons butter, optional
- 2 teaspoons salt, optional
- 4 cups uncooked long grain rice
Instructions
- In two batches, brown the beef in 4-5 quart stock pot or Dutch over over medium-high heat, stirring occasionally; drain excess fat.
- Return beef to pot; add onion, garlic, chili powder, cumin, pepper, tomatoes and broth. Simmer 15 minutes, stirring occasionally.
- Add beans and simmer 15 minutes longer. Add salt to taste. Serve over rice. For smoky chipotle chili: add 1 to 2 tablespoons chopped chipotle peppers in adobo sauce.