Stove Top White Chili and Basmati Rice

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READY IN: 45mins
Recipe by Manami

Was surfing, yes again! I was looking for some different bean dishes and this one caught my eye! American Dry Bean Board is where I found this - it is unlike any other White Chili and is great to make ahead and then serve the next day or week (freezes real well).

Ingredients Nutrition


  2. Spray large saucepan with cooking spray; heat over medium beat until hot.
  3. Sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes.
  4. Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes.
  5. Stir in flour; cook 1 minute longer.
  6. Add chicken, beans, chicken broth, and herbs; heat to boiling.
  7. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes.
  8. Discard bay leaf, season to taste with salt and white pepper.
  9. BASMATI RICE (To be cooked at the same time as the chili):.
  10. Bring water to a boil in a saucepan over high heat.
  11. Stir in rice and saffron and immediately reduce heat to low.
  12. Cover and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
  13. Remove from heat and let stand 5 minutes, covered.
  14. Fluff with a fork before serving.
  15. ASSEMBLY:.
  16. Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro & serve with rice.
  17. To be served on the side or set up as a chili bar: chopped tomatoes, guacamole, sour cream, salsa, tortilla strips, etc.

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