Why Make This Recipe
Grandma’s Chili Verde with Spanish Rice is a heartwarming dish that brings comfort and flavor to the table. This recipe is perfect for gatherings, family dinners, or a cozy night in. It combines tender meat with a spicy green sauce, served over fluffy Spanish rice, making it a filling and satisfying meal. The blend of spices gives it a unique taste that will keep you coming back for more. Plus, it’s not too complicated to make, which is ideal for cooks of all skill levels!
How to Make Grandma’s Chili Verde with Spanish Rice
Ingredients:
- 2 lbs beef stew meat or pork shoulder, cubed
- 2 tbsp oil
- 1 medium onion, chopped
- 2 cups green chile sauce
- 1 bell pepper, chopped
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 cups Spanish rice
- 4 cups water or broth
Directions:
- Heat the oil in a large pot over medium heat. Add the chopped onion and bell pepper, sautéing until soft.
- Add the cubed beef or pork and brown on all sides.
- Stir in the green chile sauce, cumin, garlic powder, salt, and pepper. Add enough water or broth to cover the meat.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until meat is tender.
- Meanwhile, cook the Spanish rice according to package instructions.
- Serve the chili verde over the fluffy Spanish rice.
How to Serve Grandma’s Chili Verde with Spanish Rice
To serve Grandma’s Chili Verde, ladle a generous portion of the chili over a mound of Spanish rice. You can garnish it with fresh cilantro, diced onions, or a squeeze of lime juice for added flavor. Pair it with warm tortillas or crusty bread to soak up the delicious sauce. This meal is perfect for sharing with family and friends!
How to Store Grandma’s Chili Verde with Spanish Rice
To store any leftovers, let the chili cool to room temperature. Place it in an airtight container in the fridge for up to 3 days. You can also freeze the chili for up to 3 months. Just thaw it overnight in the refrigerator before reheating. For the Spanish rice, store it separately in the fridge for 3 days, or freeze it for longer shelf life and reheat it as needed.
Tips to Make Grandma’s Chili Verde with Spanish Rice
- For extra flavor, try marinating the meat in the green chile sauce one day before cooking.
- Adjust the heat of the dish by using more or less green chile sauce or adding fresh jalapeños.
- Make sure to stir the chili occasionally while it simmers to prevent sticking.
- If you’re in a hurry, you can use a pressure cooker to reduce the cooking time significantly.
Variation
You can switch up the meat in this dish by using chicken or turkey for a leaner option. Additionally, you might add beans for more texture and protein, which can also stretch the recipe to serve more people.
FAQs
1. Can I use store-bought green chile sauce?
Yes, store-bought green chile sauce works great in this recipe. Just look for one with the flavor profile you enjoy.
2. How can I make this dish vegetarian?
To make a vegetarian version, use tofu or your favorite vegetables, and substitute the green chile sauce with a vegetable broth.
3. Can I add more vegetables?
Absolutely! Feel free to add veggies like zucchini, corn, or carrots to enhance the flavor and nutrition of the dish.
Grandma's Chili Verde with Spanish Rice
Ingredients
Method
- Heat the oil in a large pot over medium heat. Add the chopped onion and bell pepper, sauté until soft.
- Add the cubed beef or pork and brown on all sides.
- Stir in the green chile sauce, cumin, garlic powder, salt, and pepper. Add enough water or broth to cover the meat.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the meat is tender.
- While the chili is simmering, cook the Spanish rice according to package instructions.
- Serve the chili verde over the fluffy Spanish rice. Garnish with fresh cilantro, diced onions, or a squeeze of lime juice if desired.
- Pair with warm tortillas or crusty bread to soak up the delicious sauce.