Serves 6-8 people
Ingredients:
- 2 cups of canned cooked chili
- 3 cups of uncooked long-grain rice
- 1 cup of mild picante sauce
- One 12-ounce bottle of non-alcoholic beer
- 2 teaspoons of salt
- 1 cup of water
Instructions:
Mix all the ingredients together in a 3-quart pot.
Cook over a medium fire until most of the liquid is gone. Place the lid on the pot and reduce the fire to simmer.
Stir frequently and cook until the rice is done.
Then reduce the fire to its lowest setting and let cook for 30-45 minutes without lifting the lid.
Related Stories
Specialty Risk Insurance joins us as they demonstrate why they are different from their competitors, taking a well-rounded approach to risk management.
The Louisiana Farm Bureau has made 2024 a year for change and advocacy. The state’s Young Farmers & Ranchers Club recently met with congressional delegates on the issues affecting their employees and operations.
The Farm Monitor introduces us to Trip Stillwell, and he shares how farming helped him rebuild his life.