Ingredients

How to make it

  • Place oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add onion, green pepper, and garlic and cook for 4 minutes or until onion is translucent. Add chili powder, cumin, and oregano and cook for 1 minute more.
  • Add broth and tomatoes with their liquid. Bring to a boil, add rice, and return to a boil. Reduce heat, cover tightly, and simmer for 25 minutes.
  • Remove from heat, stir in cheese and spinach, cover, and let stand for 5 minutes to melt cheese. Stir, cover, and let stand for 5 minutes more to absorb flavors.
  • If a thicker chili is desired, mix 2 tablespoons water with 2 teaspoons cornstarch until smooth. Add to the chili and cook for 2 - 3 minutes over medium heat or until slightly thickened.
  • SUGGESTED GARNISH: Chopped scallions.
  • Makes about 5 - 6 cups

Reviews & Comments 6

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  • nativeprincess 3 years ago
    Bring on the Jalapenos!!! Nice post :)
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  • cuzpat 3 years ago
    Very good!
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  • goodeat 3 years ago
    Five forky!
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  • lovebreezy 3 years ago
    Nice and comfy.
    Please consider adding this to the Velveeta
    group. You are the only one that can do that since it is your recipe. You'll have to join the group but you can always leave it after you add this dish, TIA.
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  • impssweetp 3 years ago
    Mmm. Sounds sooo good on a cold day. Guess I'll have to whip up some mexican cornbread to go wiith it. Yummy post.
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  • 22566 3 years ago
    Super Cheese Chili Superman.
    Thank-you
    Kind Regards
    Joyce
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