Serves 6-8 people
Ingredients:
- 2 cups of canned cooked chili
- 3 cups of uncooked long-grain rice
- 1 cup mild picante sauce
- One 12-ounce bottle of nonalcoholic 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 a 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.
