Cool crisp days are upon us which means it’s time to pull out those comfort food recipes. This Chicken and Rice Chiliwill warm your soul and wrap you in a blanket of comfort. It’s a recipe that willlight up your taste buds, nip the chill that’s in the air, and satisfy you all at the same time.
To live in Arkansas is to love Arkansas which means loving the temperature this time of year. Autumn is a spectacular time to drive around our state. The tree colors are one to behold. This past weekend I drove an hour north and as I was driving I noticed the trees. They were all in a glorious splendor of colors as the miles rolled on. The colors of fall crept into my mind which inherently always turns to food. It got me thinking about comfort food and what I should cook this upcoming week. Chili was on my mind. Chili always has a beautiful rich deep red color that totally reminds me of the fall colors on the trees.
In my house we eat a ton of chili in the colder months and this Chicken and Rice Chili is one of our favorites. The addition of rice makes it super hearty and actually helps stretch it for leftovers. I mean who doesn’t love leftover chili...to me it gets better overnight. Not mention you get multiple meals out of one recipe.
My family loves to eat this recipe the way it is but then we love to eat it with tortilla chips nacho style. Then when all the juices have been soaked up we love to wrap with flour tortillas.
Chicken and Rice Chili gives chili a whole new way to eat chili as leftovers. Plus using ground chicken makes this meal extremely easy and it can feed your family for a couple of days. Win-win for this comfort food favorite!
Chicken and Rice Chili
- 1 cup Extra Long Grain Riceland Rice
- 3 cup chicken broth, divided
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 pound ground chicken
- 1teaspoon cumin
- 1 packet taco seasoning
- 2/3 cups water
- 1 10 ounce can diced tomatoes and green chilis
- 1 16 ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons salt
- ½ teaspoon pepper
- Optional-Shredded cheese, sour cream, jalapenos, guacamole and your favorites
Cook 1 cup of rice in2 cups of the chicken broth according to package directions. Heat the olive oil in a large potover medium heat. Add the onion and cook for 5 to 6 minutes or till translucent. Add garlic and sauté for 2 more minutes. Add ground chicken and break up while cooking. Let cook until chicken turns white. Mix in cumin, taco seasoning, and water until well combined. Cook down for 5 minutes. Add the diced tomatoes, remaining chicken broth, beans, corn, and salt and pepper. Bring to simmer, cover and reduce the heat to low for about 20 minutes. Stir in cooked rice. Load chiliin your bowl with your favorite toppings. Eat and enjoy!
Blog post and recipe provided by Riceland blogger Lacie Ring of EasyPeasyPleasy.com