Freezer Friendly Rice & Bean Chili

by Jonathan Cheung

Simple supper far that can be made ahead and frozen, so easy!

[Total: 9 Average: 2.9]


  • 1/2 cup/125mL Dainty Brown rice
  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium Red Onion, peeled and diced
  • 1 Green Bell Pepper, seeded & diced
  • 2 stalks Celery, trimmed and diced
  • 3 cloves Garlic, crushed
  • 1 tbsp Chili Powder
  • 2 tbsp dried Oregano
  • 2 tsp ground Cumin
  • 1 can Crushed Tomatoes, about 2 cups/500mL
  • 1 large can Beans (such as black beans or red kidney beans)
  • Garnish: Tomato Salsa, Sour Cream, Avocado, Crushed Tortilla Chips, Diced red Onion



Cook the Dainty Brown Rice in a rice cooker with 1 cup of water


While the rice is cooking, heat a medium pot over medium-high heat. Add the olive oil. When hot, add the red onion, bell pepper, celery & garlic. Sauté until softened, about 5 minutes.


Add the chili powder, oregano and cumin. Stir in and allow to cook for 1 minute or until aromatic.


Add in the crushed tomatoes and beans. Bring to a simmer and cook for 10 minutes over medium heat. Season with salt and pepper.


To serve immediately - either add in the rice and allow to simmer for 5 minutes with the chili or serve as an accompaniment. Garnish as desired. NOTE: If you plan on freezing, mix the rice with the chili, allow to cool completely before freezing.

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