Tuesday, December 29, 2009

Rice with Chili Skillet

I had ground beef, but I didn't know what to do with it. A quick perusal through the cupboards told me I couldn't make any of our usual dishes made with ground beef, but I didn't want to go to the store. So, I got to thinking and decided to make a chili like topping to go over rice. Not only was it edible but I think both of my big kids have had three helpings, maybe more. Guess my creation is a keeper. Here's what I did:

Ingredients (amounts are estimated):

1 1/2 - 2 pounds ground beef
chili powder
ground cumin
1/2 chopped onion
1 T minced garlic
2 cans diced tomatoes*
2 cans chili beans

* I used one can plain and one can basil, onion, and garlic flavor.

Cook rice.

Meanwhile, brown ground beef, onions, and garlic in a large skillet. Drain. Return to skillet and season with salt and pepper to taste. Add tomatoes and chili beans. Season with chili powder and cumin to taste. Let boil while rice cooks, stirring occasionally to prevent sticking. Ten minutes before serving, mix a teaspoon of cornstarch with a little water; add mixture to the skillet and stir. Serve over rice.

I was just throwing things together and never expected the kids to LOVE it.

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