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Chili Over Rice


2 cups water
1 cup brown rice, uncooked
2 tablespoons oil
1 medium onion, chopped
0.22 kilograms (or 1/2 pound) ground beef
1 can (213 ml) tomato sauce
1 can (398 ml) tomatoes, diced
¼ cup instant oats


  1. In a large pot, bring water to a boil. Add rice. Bring back to a boil. Cover pot with lid and reduce heat to low. Cook for 40 minutes or until rice is tender.
  2. In a separate pot add: oil, onion, beef. Cook over medium heat for about 5 minutes or until onion is clear.
  3. Add tomato sauce and tomatoes. Bring to a boil then reduce heat and add: oats, water, garlic, chili powder, cumin , basil, salt, pepper. Bring to a boil and reduce heat to low. Cook for 30 minutes. Add more water if it gets too thick. Stir frequently.
  4. Add kidney beans.
  5. Cook for another 5-10 minutes, until everything is hot. Stir occasionally.

Serves 6


Add any fresh or frozen vegetables (like carrots, celery or peas) and cook until tender.