Red Beans and Rice Chili Recipe
You'll enjoy this thick chili version of the famous Louisiana red beans and rice dish. Avocado adds a cool contrast to the spicy blast of the chili.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Wooden spoon
- Colander
- Mixing bowl
- Can opener
- Spoon
- Tongs
Ingredients
- 1 dried chipotle chili
- 1 tablespoon vegetable oil
- 1 large onion, chopped (1 cup)
- 1 can (14 1/2 ounces) ready-to-serve vegetable broth
- 1/2 cup uncooked regular long grain rice
- 1 cup fresh or frozen whole kernel corn
- 2 cans (14 1/2 ounces each) Mexican-style stewed tomatoes
- 1 can (15 to 16 ounces) light red kidney beans, rinsed and drained
- Chopped or sliced avocado, if desired
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