Print

4
Save

0
Pinterest

0
Email

0
Facebook

2

Red Beans and Rice Chili

Prep 20 min
Total 45 min
Servings 4

You'll enjoy this thick chili version of the famous Louisiana red beans and rice dish. Avocado adds a cool contrast to the spicy blast of the chili. MORE+ LESS-

By Betty Crocker Kitchens

February 4, 2010

Ingredients

dried chipotle chili

tablespoon vegetable oil

large onion, chopped (1 cup)

can (14 1/2 ounces) ready-to-serve vegetable broth

1/2

cup uncooked regular long grain rice

cup fresh or frozen whole kernel corn

cans (14 1/2 ounces each) Mexican-style stewed tomatoes

can (15 to 16 ounces) light red kidney beans, rinsed and drained

Chopped or sliced avocado, if desired

Steps

Hide Images

1

Cover chili with very hot water. Let stand until chili is soft; drain. Seed and finely chop chili.
2

Heat oil in 2-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until onion is tender.
3

Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
4

Stir in chili and remaining ingredients except avocado. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring frequently. Top each serving with avocado.