Total TimePrep: 15 min. Cook: 40 min.
I used a 6-qt. stockpot, 1 onion, 1 green pepper, 1 cup TOMATO SAUCE (Italian-style), 1 can golden kernel corn + the liquid from corn (14.75-oz.) and 1 cup Colby-Jack shredded cheese. Green onions and olives were omitted. This recipe was delicious!
This is eerier similar to the "Chicken Skillet" recipe in Barbara Swain's "Cookery for 1 or 2".. So I do not believe that this is an "original" recipe. I would be happy to upload scan of the recipe and cover if I could.
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Made this for years! Love this recipe I usually sub the tomato juice with tomato sauce (I don’t buy tomato juice)and adjust the chili powder depending on who is having dinner.
I haven't tried this yet; but when I do I'm go8ing to add sliced hot dogs to the mix. I think that would make it really tasty!
I tried this recipe, my family did not like it at all. Guess were on spoiled on goof old TEXAS chili. No corn, rice or olives.
Quick, easy, tasty - what more can i say? Double the juice to ensure rice will be cooked (always cook long grain rice in double the liquide - i.e. 1/2 cup rice = 1 cup liquid) and be sure to cook the full 40 minutes with lid on - never have a problem with uncooked rice. We like chili more souplike, than stew so even more juice can be used. Works well with ground chicken and veggie crumbles also.
This is an excellent meal. Everyone loved. I was glad I doubled the recipe so that we can serve up for lunch. I was thinking of even putting it into burritos for a quick lunch. Will make again!
Love a one pot meal! Family friendly too, everyone loved it!
This was quick and easy. I would make it again if I were in a pinch, but it's not one I'd put into our rotation. I didn't have tomato juice so I used 1 cup of water and 15 oz tomato sauce.