Cheese Chili With Rice
Cheese Chili With Rice is a hearty, flavorful dish combining rich tomato-based chili with melted cheeses and tender rice. Perfect for comforting family dinners or casual gatherings, it offers a satisfying blend of savory, cheesy, and spicy flavors that appeal to various tastes and are easy to prepare.
Ingredients
Instructions
- Soak red kidney beans overnight in cold water.
- In a large saucepan, combine diced tomatoes, drained kidney beans, tomato sauce, and tomato paste. Bring to a boil.
- Brown ground chuck in a frying pan.
- Drain the grease from the browned meat.
- Add the cooked ground chuck and both cheeses to the tomato mixture.
- Bring the mixture to a boil again.
- Add uncooked white rice and hot water to the mixture.
- Reduce heat and simmer uncovered for 1 1/2 hours until the rice is cooked and flavors meld.
Tips & Substitutions
For a richer flavor, consider adding spices like cumin, chili powder, or paprika to the tomato mixture. If you don't have ground chuck, ground turkey or chicken can be used as a leaner substitute. For a vegetarian option, replace the meat with more beans or lentils, and use plant-based cheese. This dish can also be spiced up with jalapeños for added heat.
Serving Suggestions
Serve Cheese Chili with Rice hot, garnished with fresh cilantro or green onions for a pop of color. Pair it with a side of cornbread or a simple salad for a complete meal. This dish also pairs beautifully with Peaches And Cream Cobbler for dessert, offering a sweet contrast to the spiciness of the chili.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water to prevent drying out, and warm it in the microwave or on the stovetop over low heat, stirring occasionally. You can also freeze portions for up to 3 months; just thaw and reheat thoroughly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Chili With Rice contains roughly 931 calories, with 54g protein, 106g carbohydrates, and 35g fat. It is an excellent source of protein (107% of the Daily Value), calcium (74% of the Daily Value), and dietary fiber (65% of the Daily Value). Note that it is relatively high in sodium, at 1180mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it requires a longer cooking time. Adjust the simmering time to about 2 to 2.5 hours and add more water if needed to ensure the rice is fully cooked and tender.
What can I substitute for the kidney beans?
If you don't have red kidney beans, black beans or pinto beans make excellent substitutes. They will still provide protein and texture to the dish while altering the flavor slightly, making it a versatile recipe for your pantry staples.
Is there a way to make this dish spicier?
Absolutely! You can add diced jalapeños or serrano peppers to the tomato mixture for heat. Additionally, incorporating a teaspoon of cayenne pepper or hot sauce can elevate the spice level to your preference. Adjust it gradually to avoid overpowering the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).