Difference between revisions of "Quick Chili on Rice"
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* 6 cups hot cooked [[rice]] | * 6 cups hot cooked [[rice]] | ||
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# Cook [[onion]] in [[butter]] in large skillet until tender but not brown. | # Cook [[onion]] in [[butter]] in large skillet until tender but not brown. | ||
# Add [[canned chili|chili]], beans, [[tomato sauce]], [[garlic salt]] and [[cumin]]. | # Add [[canned chili|chili]], beans, [[tomato sauce]], [[garlic salt]] and [[cumin]]. | ||
Latest revision as of 17:12, 29 June 2012
Description
Makes 6 servings
Ingredients
- 1 cup chopped onion
- 1 tablespoon butter or margarine
- 1 x 19-ounce can chili con carne (without beans)
- 1 x 15-ounce can red kidney beans, drained
- 1 x 8-ounce can tomato sauce
- ½ teaspoon garlic salt
- ½ teaspoon cumin seed
- 6 cups hot cooked rice
Procedures
- Cook onion in butter in large skillet until tender but not brown.
- Add chili, beans, tomato sauce, garlic salt and cumin.
- Cook about 10 minutes, stirring occasionally.
- Spoon rice into serving dishes; top with chili mixture.
