Chili Rice Mexicali Recipe

1      Reviews by:    Juan Valdez   Chili Rice Mexicali Recipe boils rice with chili powder and butter then places in a mold and when formed fills center with a cooked assortment of onion, green pepper, kidney beans, tomatoes, whole kernel corn, Ac'cent and cheddar cheese. Food Category:    Vegetables Cuisine Origin:    Southwestern    Servings: 6 Calories: 800 per serving Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   15 Minutes Total Time:   25 Minutes

INGREDIENTS

• 1 teaspoon chili powder
• 2 tablespoons butter or margarine
• 1 package pre-cooked rice
• 1 1/2 cups cold water
• 2 tablespoons shortening
• 1 medium onion, sliced
• 1 green pepper, diced
• 1 No.2 can kidney beans
• 2 tomatoes, diced
• 1 12-ounce can whole kernel corn
• 2 tablespoons chili powder
• Salt and pepper to taste
• 1 teaspoon Ac'cent
• 1/2 pound sharp Cheddar cheese, grated

DIRECTIONS

• Melt butter or margarine; blend in 1 teaspoon chili powder. Add rice and cold water. Bring to a full boil, fluffing rice occasionally with fork. Boil 2 minutes. Remove from heat; cover, let stand 10 minutes.
• Meanwhile melt shortening; cook onion and green pepper in shortening until soft but not brown.
• Add beans, tomatoes, corn, and seasonings; mix well. Add cheese; stir over low heat until cheese melts.
• Pack hot rice into ring mold; invert on serving plate. Fill center with bean mixture. Garnish with fried banana quarters. Serves 6.

HOME