One Pot Chili Cheese Rice is easy, cheesy, and beefy – it checks all the right boxes! Boldly seasoned beef chili is cooked with rice and the perfect amount of cheese to make the ultimate comfort meal.
One Pot Chili Cheese Rice
If you’re half as busy as I am in the evenings, then you need a good one pot meal to count on! As we officially venture into the colder months (shout out to my other Midwest moms), it’s time to stock up on all the comfort food recipes that you can. This easy chili cheese rice recipe is picky eater approved, made in one pot, and really hits the spot with all of that hearty beef chili. The best part is that it’s all made from scratch and quick to prepare in about 20 minutes! This is one of those trusty weeknight dinner recipes that can feed the whole family and warm your bones on a chilly evening. Oh, and did I mention that it’s cheesy?
Clean-up is always a breeze with one pot recipes like Hamburger Helper, One Pot Spaghetti Pie, and One Pot Korean Beef and Rice!
How to Make One Pot Chili Cheese Rice
- Cook the beef. Heat a large pot (dutch oven works well) over medium heat. Cook the beef until it’s browned and crumble it up as you go. Drain the excess grease.
- Add flavor. Mix in those chopped onions and cook until softened. Then, mix in the garlic and all of the bold seasonings.
- Add more ingredients. Stir in the broth, tomato sauce, beans, and rice. Increase the heat to high and keep on stirring, bringing to a boil.
- Cook the rice. Once boiling, reduce the heat to low and cover the pot. Simmer for 25 minutes or until the rice is fully cooked.
- Make it cheesy. Let it sit, covered, for 10 minutes. Then, fluff with a fork and stir in your cheese until it’s melted and oh so gooey.
- Enjoy! Serve with even more shredded cheese and some chopped green onions.
Storing One Pot Chili Cheese Rice
Let everything fully cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days. Pop your leftovers in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through.
Ingredients for One Pot Chili Cheese Rice
- Ground Beef: You can use ground turkey or even ground chicken instead if preferred.
- White Onion: A yellow onion will also work well.
- Garlic: I always recommend using fresh garlic, but pre-minced works in a pinch.
- Seasonings: You’ll need a medley of chili powder, onion powder, garlic powder, smoked paprika, cumin, salt and pepper. Feel free to sprinkle in spicy additions like crushed red pepper flakes or cayenne powder for an extra kick!
- Beef Broth: I like to use low-sodium broth to keep things on the less-salty side. If you’re using ground turkey or ground chicken, feel free to use chicken or even vegetable broth instead.
- Tomato Sauce: This is a key ingredient for creating the best thick consistency with robust flavor. Just like the broth, I like to use unsalted tomato sauce so I can better control the amount of sodium in the dish.
- Chili Beans: Any brand works well, so just use your favorite! As long as you’re using a 15-oz can, you’re good to go. No need to drain.
- Long-Grain Rice: White rice cooks a lot faster than brown rice, so keep that in mind.
- Cheddar Cheese: Freshly shredded is best! Bagged shredded cheese is coated in an anti-caking powder to prevent it from clumping in the bag. This can prevent it from fully melting and incorporating into the rice when you stir it in.
Enjoy!
~Nichole
One Pot Chili Cheese Rice
Ingredients
- 1 Pound Lean Ground Beef
- 1 White Onion diced
- 3 Cloves Garlic minced
- 1 Tablespoon Chili Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 1/2 Cups Low Sodium Beef Broth
- 1 8- oz Can Unsalted Tomato Sauce
- 1 15- oz Can Chili Beans
- 1 Cup Long Grain White Rice
- 1-2 Cups Shredded Cheddar Cheese add according to your preferences
Instructions
- Cook the beef in a large pot over medium heat, crumble until broken up and mostly browned, then drain the excess grease.
- Add the onion and cook until softened then add the garlic, chili powder, onion powder, garlic powder, paprika, cumin, salt, and pepper and cook until fragrant.
- Stir in the beef broth, tomato sauce, chili beans, and rice and stir then turn the heat up to high and continue stirring until it boils.
- Turn the heat down to low, cover, and simmer for 25 minutes or until the rice is cooked.
- Let it sit covered for 10 minutes before fluffing with a fork and stirring in the cheese until melted.
- Serve with more shredded cheese and freshly sliced green onions for garnish if desired.
This turned out great! My two year old ate his whole bowl!
My picky 12 yr old son ate most of it & asked if I would make it more often