Best 2 Three Chili Rice Recipes

**Three-Chili Rice: A Flavorful and Versatile Dish for Every Occasion**

Indulge in the delectable flavors of Three-Chili Rice, a culinary masterpiece that combines the perfect balance of heat, savory goodness, and aromatic spices. This versatile dish, originating from the vibrant streets of Mexico, is a tantalizing symphony of textures and tastes that will leave your palate craving more.

**Dive into a world of culinary delights with our curated collection of Three-Chili Rice recipes, each offering a unique twist on this beloved classic:**

* **Classic Three-Chili Rice:** Experience the authentic flavors of traditional Three-Chili Rice with this recipe that stays true to its Mexican roots. A trinity of chili peppers, aromatic spices, and fluffy rice come together in perfect harmony, creating a dish that's both comforting and exciting.

* **Vegetarian Three-Chili Rice:** Embark on a flavorful journey with this meatless rendition of Three-Chili Rice. A medley of colorful vegetables, such as bell peppers, corn, and black beans, unite with the fiery trio of chili peppers to deliver a satisfying and nutritious meal.

* **Smoky Chipotle Three-Chili Rice:** Ignite your taste buds with this smoky and spicy variation of Three-Chili Rice. The addition of chipotle peppers infuses the dish with a rich, earthy flavor, while a blend of spices adds depth and complexity. Prepare to be captivated by its smoky allure.

* **Creamy Poblano Three-Chili Rice:** Experience a creamy and comforting twist on Three-Chili Rice with this unique recipe. Roasted poblano peppers lend a mild heat and a smoky sweetness, while a creamy sauce made with coconut milk and spices envelops the rice in a velvety embrace.

* **One-Pot Three-Chili Rice:** Simplify your cooking routine with this convenient one-pot version of Three-Chili Rice. Combining all the ingredients in a single pot eliminates the need for multiple cookware, making it a hassle-free meal that's perfect for busy weeknights or casual gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

THREE-BEAN CHILI AND RICE

Three-Bean Chili and Rice image

Grand Prize Winner! from the Betty Crocker team chili cook off. Livia, who works in the Betty Crocker Kitchens influenced the recipe with her Peruvian roots.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 27

Ingredients

1 medium red onion, finely chopped (about 1 cup)
1/2 teaspoon salt
3 medium tomatoes, seeded, finely chopped (about 1 3/4 cups)
1 small poblano chile, seeded, finely chopped (about 1/3 cup)
1 small jalapeño chile, seeded, finely chopped
1 small yellow bell pepper, finely chopped (about 1/2 cup)
1 tablespoon olive oil
Juice of 1/2 lime (about 2 tablespoons)
1/4 cup chopped fresh cilantro
Salt and freshly ground pepper to taste
2 cups uncooked regular long-grain white rice
2 tablespoons vegetable oil
4 cloves garlic, cut into thin slices
3 cups water
1 teaspoon salt
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 oz) Progresso™ kidney beans, drained, rinsed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 can (15 oz) Muir Glen™ organic tomato sauce
3 small bell peppers (any color), diced
1 Anaheim or jalapeño chile, seeded, chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 container (8 oz) sour cream
1/3 cup Livia's 3-Pepper Salsa

Steps:

In small bowl, rub onion and 1/2 teaspoon salt together with fingers. 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. Drain well, removing all excess water. In medium bowl, mix onion and remaining salsa ingredients. Refrigerate until serving time.
In small bowl, place rice and enough water to cover. Let stand about 15 minutes. 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. Add rice; cook 3 minutes, stirring often. Add 3 cups water and 1 teaspoon salt. Heat to boiling over high heat; reduce heat. Cover; simmer 15 minutes. Remove garlic slices from rice with fork before serving.
Meanwhile, in 4-quart Dutch oven, mix all chili ingredients. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
In small bowl, mix Salsa Cream ingredients.
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.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 0 g

THREE-CHILI RICE

Three-Chili Rice image

Categories Onion Pepper Rice Tomato Side Spice Pea Hot Pepper Winter Jalapeño Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

2 large poblano chilies*
6 tablespoons olive oil
3/4 cup chopped onion
1 1/2 tablespoons minced garlic
1 1/2 tablespoons chopped seeded jalapeño chili
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 1/2 cups long-grain white rice
2 2/3 cups canned low-salt chicken broth
6 tablespoons crushed tomatoes with added puree
1 1/4 teaspoons salt
1 1/2 cups frozen petite peas, thawed
6 tablespoons chopped green onions
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Steps:

Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop poblanos.
Heat oil in heavy large saucepan over low heat. Add poblanos and next 6 ingredients. Cover pan; cook until onion softens, stirring occasionally, about 10 minutes. Add rice; cook 2 minutes, stirring occasionally. Add broth, crushed tomatoes and salt. Bring just to boil. Reduce heat to low, cover pan and simmer until rice is tender and liquid is absorbed, about 25 minutes. Mix in peas and green onions. Remove from heat. Cover; let stand 10 minutes.
Fluff rice with fork and serve.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around while you're cooking.
Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh produce, herbs, and spices.
Don't overcrowd the pan: When you're cooking meat or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
Use a variety of colors and textures: When you're assembling your dish, try to use a variety of colors and textures. This will make your dish more visually appealing and interesting.
Season to taste: Always taste your food as you're cooking it and adjust the seasoning accordingly. This is the best way to ensure that your dish is perfectly seasoned.

Conclusion:

Three-chili rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of sweet, spicy, and savory flavors, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give three-chili rice a try!