Chili Rice with Veggies

4 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 154.3
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 178.5 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 4.4 g

View full nutritional breakdown of Chili Rice with Veggies calories by ingredient
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My daughter made this up when she was in Moscow, cooking on a budget. My daughter made this up when she was in Moscow, cooking on a budget.
Number of Servings: 8


    1 c zuchini, chopped
    .33 c celery, chopped
    1.5 c carrots, chopped
    .5 c onion, chopped
    1.25 c broccoli, chopped
    4 cloves garlic, chopped
    1 can chili beans
    2 c brown rice
    2 Tbsp olive oil


Chop all veggies and have them ready and nearby. Put skillet on burner and add oil. Turn on to medium. Boil 4.5 cups of water and have ready. Add rice to skillet and cook until rice begins to brown, occasionally stirring. Add veggies and and continue stirring occasionaly. After a few minutes, add the boiling water, carefully, as it will cause steam. Add 2 cubes of beef bouillon, salt, pepper, chili powder, and other spices to taste. Bring to boil and cover. Turn down to low and simmer for 20-25 minutes. When rice is almost done, add can of beans with chili sauce and stir in. Finish cooking. You can use spicier beans to make rice spicier, or not so spicy beans to make less spicy.

Number of Servings: 8

Recipe submitted by SparkPeople user CLASSYCHASSIS.

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Member Ratings For This Recipe

  • Perfect! Exactly what I needed something simple while my DH is away. I used broccoli as it's my favorite and hubby doesn't care for it. Also, beef bouillon is NOT vegetarian so I used veggie bouillon. Yummy. Thanks. - 2/2/10

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  • Tasty and simple, and a good way to eat your veggies! - 9/2/07

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  • i just read it and liked it as we Indian like spiecy food i think it will be to our taste and at the same time healthy. today being sunday and at home can try this recipe for lunch. - 9/2/07

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