prep time
15 min
15 min
cook time
45 min
45 min
servings
8
8
WHAT YOU'LL NEED
 |
||
| Minute Rice® Instant White Rice | ||
| 1 cup (250 mL) | ||
| 1 lb (500 g) |
ground beef |
|
| 1 cup (250 mL) |
diced tomatoes |
|
| 1 tbsp (15 mL) |
vegetable oil |
|
| 3 tbsp (45 mL) |
chili powder |
|
| 1 tbsp (15 mL) |
paprika |
|
| 1 |
large onion, chopped |
|
| 1 cup (250 mL) |
beef broth |
|
| ⅓ cup (75 mL) |
salsa |
|
| 1 tsp (5 mL) |
butter |
|
| Pinch |
salt |
|
INSTRUCTIONS
Step 1: Heat oil in Dutch oven set over medium-high heat; add ground beef, chili powder and paprika; sauté for 2 to 3 minutes or until browned. Add onion; cook for 3 to 4 minutes or until beef is cooked through. |
|
Step 2: Add tomatoes, beef broth and salsa; bring to boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce is thickened. |
|
Step 3: Meanwhile, in saucepan, bring 1 cup (250 mL) water, butter and salt to boil; stir in rice and turn off heat. Cover and let stand for about 5 minutes or until water is absorbed. Fluff with fork. Combine with chili and serve. |
| Nutrition Facts | ||
| Per serving (1/8th recipe) | ||
| Calories |
220 |
|
| Fat |
10 g |
|
| Saturated Fat |
3.5 g |
|
| Trans Fat |
0.3 g |
|
| Cholesterol |
40 mg |
|
| Sodium |
290 mg |
|
| Carbohydrate |
17 g |
|
| Fibre |
2 g |
|
| Sugars |
3 g |
|
| Protein |
16 g |
|
- Toss a crisp green salad to serve with the chili.
- For a vegetarian alternative, substitute ground veggie round for the ground beef and vegetable broth for the beef broth.
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