Chili on Rice

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Cook: 55 min
  • Yield: 8 servings
  • Nutrition Info
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3 teaspoons olive oil

1 medium onion, diced

1/2 red pepper, diced

1 large carrot, diced or shredded

1 clove garlic, minced

1/2 tablespoon chili powder

1 teaspoon ground cumin

1 (15-ounce) can whole or chopped tomatoes

1 cup broth (vegetable, chicken, tomato juice or water)

1 (28-ounce) can black beans

1 ear corn, kernels removed

Coarse salt and freshly ground black pepper

Perfect Microwaveable Rice, recipe follows

Perfect Microwave Rice:

2 cups long grain rice

3 1/2 cups water or stock

1 1/2 teaspoons butter or oil

Salt and freshly ground black pepper


  1. In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious.
  2. Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper.
  3. Serve over rice.

Perfect Microwave Rice:

Yield: 6 to 8 servings
  1. Place all ingredients in a large glass measuring or any microwave safe bowl. The rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.

Cook’s Note

If the chili seems too thick, thin out with water or chicken stock.