Chili With Rice 2
Serving Size: 1
Saute onions, cumin, parsley, garlic and paprika in vegetable stock
in large stock pot.
- 3 cans Pinto beans
- 1 large Can crushed tomatoes
- 1 large Onion -- chopped
- 1/2 cup Vegetable stock
- 1 tablespoon Garlic
- 1 tablespoon Cumin
- 2 Packets achiote (annato mix In ethnic section of Grocery)
- 1 tablespoon Parsley
- 2 tablespoons Paprika
- 2 tablespoons Hot sauce
Add pinto beans, tomato, and achiote and simmer for about 1 hour.
Add about 4 cups of cooked brown rice and let stand for about 1 hour.
I usually make this in a crock pot.
Just add sauted onions and spices to the rest of the ingredients
in a crock pot and let it cook overnight.
I add the cooked rice the next morning and leave the pot on all
The chili usually comes out quite runny until you add the cooked
rice and let it sit.
The rice absorbes most of the moisture leaving a thick hearty chili.
I use the Lundberg Farms rice blends especially the japonica blend
and the christmas blend.