Chili is one of our favorite meals in the fall. I usually make a pot of chili and serve it over rice. I decided to take a shortcut and make the chili and rice together. This was delicious! It took less than 30 minutes from start to finish. The best part of the recipe is that it is all made in one dish! Easy clean up.
This was a great meal without a lot of effort. You can take a shortcut and cook your meat ahead of time. I usually have some precooked meat in the freezer for quick weeknight meals. I used a can of Rotel chili fixins. It is basically tomatoes, green chilies and chili seasonings. If you can't find the Rotel chili fixins, use a can of tomatoes and green chilies and add a few tablespoons of chili powder.
Serve this Skillet Chili and Rice with some Cornbread or Cheesy Biscuits for an easy and delicious meal!
Skillet Chili and Rice
- 1 lb hamburger
- 1 can Rotel Chili Fixins, undrained
- 1 can Ranch Style Beans or Chili Beans, undrained
- 1/2 cup rice (not instant)
- 3/4 cup water
- 3 Tbsp tomato paste
- 1 cup cheddar cheese
In a 12-inch skillet, brown meat. Drain fat. Add Rotel Chili Fixins, beans, rice, water, and tomato paste to skillet; stir to combine. Simmer, covered, for 20 minutes. Top with cheese and jalapeños, place under broiler until cheese is melted.