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Quick-to-Fix Chili Rice

December 18, 1988

For hectic nights when something quick-to-fix is appropriate, try Chili Rice. It is made simply with canned chili and packaged crushed corn chips.

In saucepan bring 1 1/3 cup water and 1/2 teaspoon salt to boil. Stir in 2/3 cup long grain rice. Cover, lower heat and simmer 20 minutes.

In 1-quart saucepan heat 1 (15-ounce) can chili without beans. Place rice in 2-quart casserole and pour half of chili over rice. Sprinkle with 1/2 cup shredded American cheese and 1/3 cup crushed corn chips. Top with remaining chili and 1/2 cup additional shredded American cheese. Broil 2 minutes. Sprinkle with 2 sliced green onions before serving. Makes 4 servings.

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