Chili Rice Casserole
Even people who try to bypass casseroles can't stay away from this zesty meat-and-rice dish. The seasonings make it irresistible. —Marietta Slater, Justin, Texas
Ingredients
- 1 pound bulk pork sausage
- 2 cups water
- 1 can (16 ounces) chili beans, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3/4 cup uncooked long grain rice
- 1/4 cup chopped onion
- 1 tablespoon chili powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 3/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 cup shredded cheddar cheese
Reviews
I chose to make the chili in my Dutch oven on the stovetop rather than the crockpot. I also omitted the rice and serve the chili ON the rice. It had a nice flavor.
Very bland and the rice all but disappeared while cooking. I will not be making this again.
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I thought this recipe was anything BUT gooey and bland. I used brown rice and because I forgot to get onions, I substituted 1 1/2 t. onion powder. Still came out great but next time I want to use regular onions. :-) I was expecting there to be more liquid (like regular chili) but maybe with "Casserole" in the name, there isn't supposed to be. Will definitely make again. Avery
This was absolutely wonderful! I only had mild Italian sausage, so used that. So easy! So many complements! I will cut the salt to 1/2 t. next time. Everything else I will keep the same.
excellent recipe, definitely would make again. I used ground beef and my DH added some salsa (medium) to it for a little zip---great!!! Thanks for sharing.
It was a gooy mess....tasteless and bland
tried this one yesterday---very good--hubby loved it--I did add chips in last---oh my it was tasty---thank you
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