Directions
Can you believe that Christmas is only a little over a month away? I know! Its crazy, and it feels like this year has just whizzed by. Intellectually I know it hasn't, but it sure feels like it!
Every year I tell myself I am going to be ready well ahead of time for the holidays, and every year it sneaks up on me and I spend the weeks before the big day like a chicken with it's head cut off, running here and running there getting all of my ducks in a row.
Of course my bad back having put me really out of service this past almost two months hasn't helped. I haven't really been able to go far or do much. Thankfully I am starting to see the end of the tunnel there and things are vastly improved as to what they were pain-wise! Whew!
It is just as well my children didn't come over in November as originally planned as I wouldn't have been able to do very much with them. So these things always happen for a reason! Hopefully when they come in April I will be 100% at my best!
This quick and easy skillet supper is sure to come in very handy over these next few weeks.
Its a rib-sticking favourite around here!
Todd enjoys it because it is hearty, filling, spicy and delicious!
I like it for all those reasons, plus the fact that it goes together in a flash and doesn't take a lot of prep doesn't hurt in the least!
And . . . there's only one pan to wash at the end of it all. BONUS!
It uses things I always have in my larder for occasions such as this . . . canned Chili with beans. I like the Stag Chili. Cooked white rice. Over here you can buy it in pouches, all ready to heat up. A few companies make it. Notably Uncle Ben's, Veeta and Tilda.
Most shops have their own versions as well. Other than that all you need is some chopped onion and green pepper and a bit of cheese to scatter on top at the end along with sliced black olives.
It goes together quickly and in all truth, you can have it on the table in less than half an hour total. all you really need on the side is a salad and some crusty bread, if desired.
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Fireside Chili Skillet Supper
Yield: 6
Author: Marie Rayner
A quick and easy dinner that will warm your innards and fill your belly with yum, yum, yum. All you need on the side is perhaps a salad and some crusty bread. Perfect for busy days.
ingredients:
2 (425g) tins of chili with beans (15 1/2-oz tins)
1 pouch of ready cooked long grain white rice (2 cups)
1/2 of a small onion, peeled and minced
1/2 of a small green pepper, trimmed and finely chopped
Sliced black olives
60g grated cheddar cheese (1/2 cup)
instructions:
How to cook Fireside Chili Skillet Supper
Stir together the chili, rice, onion and green pepper in a deep skillet with a tight fitting lid. Place over medium low heat and cover tightly. Stir occasionally and cook for about 20 minutes until heated through and bubbly. Sprinkle with the cheese and olives and continue to cook until the cheese melts. Serve hot.
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Don't let the simplicity of this dish fool you into thinking it's no good. This is really very delicious and its a real family pleaser of a supper. I kid you not! Perfect for these busy nights and days we have ahead of us over the next few weeks!
