Three-Bean Chili and Rice might be a good recipe to expand your main course recipe box. This gluten free and vegetarian recipe serves 6. One portion of this dish contains roughly 22g of protein, 18g of fat, and a total of 654 calories. It will be a hit at your The Super Bowl event. A mixture of garlic, juice of lime, muir tomato sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is a rather inexpensive recipe for fans of American food. com.
Instructions
1
In small bowl, rub onion and 1/2 teaspoon salt together with fingers.
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Onion
Salt
Dry Seasoning Rub
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Bowl
2
Add enough water to cover onion; pour onion and water into strainer to drain. Return onion to bowl. Repeat rinsing and draining several times to remove harshness.
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Onion
Water
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Sieve
Bowl
3
Drain well, removing all excess water. In medium bowl, mix onion and remaining salsa ingredients. Refrigerate until serving time.
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Onion
Salsa
Water
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Bowl
4
In small bowl, place rice and enough water to cover.
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Water
Rice
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Bowl
5
Let stand about 15 minutes.
6
Pour rice and water into strainer to drain well. In 3-quart saucepan, heat vegetable oil over medium-high heat. Cook and stir garlic in oil until light golden brown.
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Cooking Oil
Garlic
Water
Rice
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Sauce Pan
Sieve
7
Add rice; cook 3 minutes, stirring often.
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Rice
8
Add 3 cups water and 1 teaspoon salt.
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Water
Salt
9
Heat to boiling over high heat; reduce heat. Cover; simmer 15 minutes.
10
Remove garlic slices from rice with fork before serving.
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Garlic
Rice
11
Meanwhile, in 4-quart Dutch oven, mix all chili ingredients.
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Chili Pepper
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Dutch Oven
12
Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
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Bell Pepper
13
In small bowl, mix Salsa Cream ingredients.
Ingredients you will need
Cream
Salsa
Equipment you will use
Bowl
14
To serve, spoon 1 cup rice on one side of large shallow soup bowl. Spoon 1 1/2 cups chili next to rice. Top with Salsa Cream and 3-Pepper Salsa.
Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Clos Amador Cava Tendre rosé with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.