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Speedy Midwest Chili With Rice

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“Haven't tried this yet, but my boyfriend is always asking me to make chili. From the Good Housekeeping, "Rush Hour Dinners" cookbook.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice as label directs.
  2. Meanwhile, in nonstick 12-inch skillet, heat oil over med-high heat. Reserve 1/4 cup chopped onion; add remaining onion to skillet and cook, stirring, until golden, about 3 minutes. Stir in garlic; cook 30 seconds.
  3. Stir in ground beef and cook, breaking up meat with side of spoon, until meat is no longer pink, about 5 minutes. Add chili powder, cumin, cinnamon, salt, and ground red pepper; cook, stirring 30 seconds.
  4. Add tomatoes with their juice and broth; heat to boiling. Reduce heat to low; simmer 5 minutes. While meat is simmering, cook lima beans as label directs.
  5. To serve, spoon rice and meat mixture into four bowls. Sprinkle with cheddar, lima beans, and remaining 1/4 cup chopped onion.

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