Chili Con Carne Rice Bowls
Gayle McLeod | June 2, 2015
The rice bowl concept is a popular one in our house. One of the reasons it works so well is that everyone can choose what they want to add and how much. Getting the kids involved in the preparation and serving of food is a great start to enjoying a meal together.
Part of this meal is the tastiest Mexican rice that my talented friend, Giovanna taught me. It only takes 20 minutes to cook so if you spend that time prepping the other ingredients for this meal, it's on your table in 30 or less. De nada.
Makes 4 servings
2 Roma tomatoes, very ripe (this is the perfect use for those really overripe ones that you forgot about :)
1/4 white onion
large pinch of coarse salt (about 1/2 tsp)
2 tbsp olive oil
1 cup Jasmine or Basmati rice
1-2 cloves garlic, minced
1 handful fresh cilantro, chopped (optional)
1 litre container of Texas Beef or Wild Turkey Chili (can also use Vegetarian Chili for a meat-free version)
your choice of toppings (chopped lettuce, shredded cheese, feta cheese, avocado, cilantro, sour cream, cilantro, pickled jalapeños, etc)
Put the tomatoes, onion and salt in a blender and purée completely. Add enough chicken stock to make 2 1/4 cups total and set aside.
Heat a medium saucepot over medium heat and add the olive oil. Once the oil is hot, add the rice and stir constantly until the rice kernels become opaque then begin to turn a toasted golden colour. Add the minced garlic and stir only a minute more, just until the garlic is really fragrant.
Add the tomato and chicken stock mixture to the rice - be careful and have a lid ready as the liquid can splatter when it hits the hot pot. Cover with a tight-fitting lid and reduce the heat immediately to low. Allow to cook for about 19 minutes then check for doneness. If using chopped cilantro, stir into the rice just before serving.
While the rice is cooking, heat the chili and prepare the toppings. Set all ingredients out family-style and assemble the bowls.