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Chili with Rice


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 2 to 3 cups tomato juice
  • 1/2 cup uncooked long grain rice
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup shredded cheddar cheese or Monterey Jack cheese


  • 1. In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender.
  • 2. Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.

Nutrition Facts

1 cup: 342 calories, 11g fat (5g saturated fat), 47mg cholesterol, 1022mg sodium, 39g carbohydrate (7g sugars, 6g fiber), 23g protein.


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