Saturday, December 8, 2007

Chili Rice

There are lots of ways to serve chili. My second and third favorites are: 2) smothered with cheese and sour cream and served with tortilla chips and 3) ladled on top of a bowl of steamed white rice. My first favorite? A combination of numbers 2 and 3.

That’s exactly what you get when you make Guy’s Chili Rice. It’s a basic turkey chili that’s cooked with rice, and everything comes together in the same pot. I love one-pot dishes. Guy made this as a side-dish, but I’m happy making a meal of it. Serve it with Monterey Jack cheese on top, sour cream and guacamole on the side, chips for dipping and margaritas for washing it down, and you have an awesome casual dinner.

And—I feel like I say this all the time, but it’s true—one of the things that makes this recipe so great is its adaptability. Make it with turkey or beef, kidney beans or black beans, add some zucchini or some sausage (I threw in some andouille), top it with different cheeses or roll it in soft tortillas, and you have a different dish every time.

Now that’s money.

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