Ranchero Chili and Rice

Ranchero Chili and Rice Recipe | USA | Ground Beef & Brown Rice

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Ranchero Chili and Rice is a hearty and flavorful dish that is perfect for a cozy night in. This recipe combines ground turkey, onions, beef soup, and chili powder for a delicious and satisfying meal. Serve it over hot cooked brown rice for a complete and filling dinner.

History

Ranchero Chili and Rice is a classic comfort food dish that has been enjoyed by families for generations. This recipe is a twist on traditional chili, adding in the unique flavors of beef soup and chili powder for a rich and savory taste.

Ingredients

1 lb (454 g) of ground beef or ground turkey
1 medium onion, diced
2 cans (10.5 oz or 298 g each) of condensed vegetable beef soup
2 tbsp of chili powder
3 cups of hot cooked brown rice

How to prepare

In a large skillet, cook the beef and onion for about 5 minutes or until the beef is browned, stirring to crumble the beef.
Add the condensed soup and chili powder, then simmer for about 10 minutes.
Serve the mixture over hot rice.

Variations

Add in some diced bell peppers or jalapenos for extra heat.
Use ground beef or chicken instead of ground turkey for a different flavor.
Top with shredded cheese, sour cream, or avocado for added richness.

Cooking Tips & Tricks

Be sure to cook the ground turkey and onions until the turkey is browned and the onions are soft for the best flavor.

- Simmering the mixture for 10 minutes allows the flavors to meld together and creates a delicious sauce.

- Serve the Ranchero Chili over hot cooked brown rice for a complete and satisfying meal.

Serving Suggestions

Serve Ranchero Chili and Rice with a side of cornbread or a green salad for a complete meal.

Cooking Techniques

Be sure to crumble the ground turkey as it cooks to ensure even browning.

- Simmer the mixture over low heat to allow the flavors to develop.

Ingredient Substitutions

Use white rice or quinoa instead of brown rice.

- Substitute ground beef or chicken for the ground turkey.

Make Ahead Tips

Ranchero Chili and Rice can be made ahead of time and reheated before serving. Store the leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Ranchero Chili and Rice in individual bowls topped with a dollop of sour cream and a sprinkle of chopped cilantro for a beautiful presentation.

Pairing Recommendations

Pair Ranchero Chili and Rice with a glass of red wine or a cold beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Ranchero Chili and Rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Ranchero Chili and Rice contains approximately 350 calories.

Carbohydrates

Each serving of Ranchero Chili and Rice contains approximately 45 grams of carbohydrates.

Fats

Each serving of Ranchero Chili and Rice contains approximately 12 grams of fat.

Proteins

Each serving of Ranchero Chili and Rice contains approximately 25 grams of protein.

Vitamins and minerals

Ranchero Chili and Rice is a good source of iron, vitamin C, and potassium.

Alergens

This recipe contains beef soup, which may contain allergens such as wheat and soy.

Summary

Ranchero Chili and Rice is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Ranchero Chili and Rice is a delicious and satisfying meal that is perfect for a cozy night in. This recipe is easy to make and full of flavor, making it a family favorite for years to come. Enjoy this hearty dish with a side of cornbread or a green salad for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through my old recipe box. I had been searching for something new to try for dinner that evening, something to surprise and delight my family. And that's when I stumbled upon the old, tattered index card that read "Ranchero Chili and Rice".

I couldn't quite remember where I had gotten this recipe from. It seemed to have been passed down to me from my own grandmother, who was a wonderful cook in her own right. But the details were fuzzy, lost in the mists of time. All I knew was that I had to give it a try.

The ingredients were simple enough - ground beef, onions, bell peppers, tomatoes, and a variety of spices. But it was the method of cooking that intrigued me the most. The recipe called for slow simmering the chili for hours, allowing the flavors to meld and develop into something truly magical.

I set out to gather all the ingredients, making a trip to the local farmer's market to pick up the freshest produce I could find. As I chopped and diced, the kitchen filled with the delicious aroma of onions and garlic sizzling in the pan. I could feel the excitement building in my chest as I added the ground beef and watched it brown to perfection.

The next step was to add the spices - cumin, chili powder, and a touch of paprika for depth of flavor. As the chili simmered on the stove, I could feel the anticipation building. I knew this was going to be something special.

While the chili cooked, I turned my attention to the rice. I measured out the grains, rinsing them thoroughly to remove any excess starch. I added them to a pot of boiling water, watching as they swirled and danced in the bubbling liquid. A pinch of salt and a pat of butter later, and the rice was left to cook, filling the kitchen with a warm, comforting scent.

Finally, after what felt like an eternity of waiting, the chili was ready. I ladled it into bowls, the rich, red broth swirling with chunks of beef and vegetables. I sprinkled some shredded cheese on top, letting it melt and ooze into the chili.

As my family sat down to dinner that evening, I watched as their faces lit up with delight. The first spoonful of chili and rice was met with a chorus of "mmm"s and "ahh"s. I felt a swell of pride in my chest, knowing that I had created something truly special.

And so, the recipe for Ranchero Chili and Rice became a staple in our family. It was requested for birthdays, holidays, and any day in between. The flavors of the chili and the fluffy, fragrant rice became synonymous with comfort and love.

As the years went by, I shared this recipe with friends and neighbors, passing it on to the next generation. Each time I made it, I felt a connection to my own grandmother, a link to the past and a promise for the future.

And so, as I sit here now, writing down this story for my grandchildren to read, I can't help but smile. The recipe for Ranchero Chili and Rice may have come to me from a mysterious source, but its place in my heart is clear. It is a testament to the power of food to bring joy, to create memories, and to connect us all in ways we never thought possible.

And so, as I close my recipe box and put away my pen, I know that this recipe will live on, cherished and loved by generations to come. And for that, I am truly grateful.