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Tuesday, December 7, 2010

What to do with left over rice---Mexican chili skillet!

Chili Skillet

 Chili Skillet


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 teaspoon garlic salt--or you can use the real thing and add a bit of salt
  • 1 small can of tomato sauce 
  • 2 can (16 ounces) kidney beans, rinsed and drained
  • 4 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • left over rice(mexican style, preferable)
  • 1 cup canned or frozen corn
  • 1/2 cup sliced ripe olives
  • 2 teaspoons priprava(if you are in Russia and can get this, it makes the dish!)
  • 1 cup (4 ounces) shredded cheddar or Monterey Jack cheese


  • In a large skillet over medium heat, cook beef, onion, pepper and
  • garlic until meat is no longer pink; drain. Add the tomato juice,
  • kidney beans, chili powder, oregano, salt and rice; cover and simmer
  • about 15 minutes until heated through.

  • Stir in corn and olives; cover and cook 5 minutes more.
  • Sprinkle with
  • cheese; and add sour cream
We had this tonight with some leftover rice and it was super yummy!!  Thanks Brent and Jackie for the Christmas Party leftovers!

1 comment:

Mike said...

I'm going to send this recipe to Olga.

You guys all look great. I miss you.