|
Baking Corner
| Regional Foods | Cooking Articles
|
Hints
& Tips
| Culinary Dictionary
|
Newspaper Columns
This recipe and photos are by Gary Prentice of Humble, TX.
Gary says, "This is one of my son's favorite dish. It is very easy-to-make and also delicious!"
Learn about the history and legends of
Chili, Chili Con Carne, and also check out more great
Soup, Stew, and Chili Recipes. Also learn about the history of
Chili, Chili Con Carne.
Chili and Cheese Rice
Recipe Type:
Soup,
Chili,
Beans,
Rice
Yields: serves many
Prep time: 15 min
Cook time: 10 min
Ingredients:
2 pounds lean ground beef (hamburger)
2 pounds breakfast sausage*
4 cans of chili beans**
2 can diced tomatoes***
2 large jars spaghetti sauce****
40 slices Kraft cheese
28 ounce box uncooked instant rice
8 cups water
Grated Parmesan Cheese (for garnish)
* I use Jimmy Deans (regular or hot depending on how you like your chili).
** These beans are already cooked with some chili sauce in the can.
*** I don't usually use the plain tomatoes. I use the ones with garlic and onion or just onion.
**** I use Ragu sauce with green peppers and mushrooms or Prego sauce with Italian sausage and garlic.
Preparation:
In a large soup pot over medium-high heat, sauté the ground beef and breakfast
sausage until the meat starts to brown. Remove from heat and strain off excess fat and liquid; discard.
Add the chili beans, diced tomatoes, and spaghetti sauce to the browned meat and mix the ingredients together. Let simmer over medium-low heat until the rice
is cooked and is ready to serve.
Unwrap the cheese slices and place in a pile; set aside until ready to use.
In another large pan over medium-high heat, add the 8 cups of water and
bring just to a boil. Once the water starts to boil, add the cheese slices, one
slice at a time, while continuously stirring with a large spoon, Once all the
cheese slices (40 slices) have been added and stirred in, bring the mixture back
to a boil. When the mixture comes back to a boil, stir in the instant rice, cover with a
lid, and remove from heat. Let set for 5 minutes. After 5 minutes, remove the
lid and stir (leave the lid off). After approximately 5 minutes the rice will be ready to serve.
Either serve the rice on the side with the chili or serve the chili over the
cheese rice (my preference). Garnish with some grated parmesan cheese.
Serves many.
| 
