Chili Con Carne over Rice
A quick, hearty chili with ground beef, kidney beans, and corn served over fluffy rice, topped with olives and parsley. Ready in about 20 minutes for an easy weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 550
- Protein
- 30g
Ingredients
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Open the appInstructions
Step 1
Cook the 2 cups rice according to package directions; keep warm.
Step 2
In a large skillet over medium-high, brown the 1 lb ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
Step 3
Stir in the 15 oz kidney beans (drained), 1 cup corn, and 2 tbsp chili powder. Cook until heated through, about 5 minutes.
Step 4
Serve the chili over the rice and top with the 1/2 cup olives and a sprinkle of parsley if desired.
Tools you’ll need
- large skillet
- pot for rice
- colander
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