Total TimePrep: 15 min. Cook: 40 min.
Perfect meal--one pot, great flavor, done in a jiffy! Made as directed except the olives. This will be part of the rotation especially one busy nights.
Fabulous! And I loved the nutritional analysis! Less than 50% of calories from fat, and very high fiber!
I was a bit disappointed with this recipe. I expected more chili flavor. I think some cumin, a dash of Worcestershire sauce and maybe a pinch of cayenne would give it more flavor. It's not a bad recipe; easy, one pan meal but it just needs some tweaking for personal taste.
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.