Forbidden Rice Recipes

Chinese Cowboy Chili

Rice: Forbidden Rice

By:  Kris Kelly

Chinese Cowboy Chili.jpg

Makes 6-8 servings

GF, Vegan, Soy-Free, Nut-Free

Ingredients: Rice

2 cups Heirloom Forbidden Rice

3 ½ cups vegetable stock or chicken broth for cooking. (optional: use water instead of broth)

Ingredients: Chili

1 BPA-free can kidney beans, 15 oz.

1 BPA-free can pinto beans, 15 oz.

(About 2 cups total of cooked beans – feel free to soak and cook your own beans, however, the canned beans cut down on the prep time for this recipe)

2 Tablespoons extra-virgin olive oil or coconut oil

1 medium sweet yellow onion, diced

2 cups deeded and diced red, yellow or orange bell peppers – about 2 medium peppers

1 medium sweet potato, peeled and diced

2 medium stalks celery, diced

½ jalapeno, seeded and finely minced

4 large cloves garlic, finely minced

2 cups vegetable broth or chicken stock

1 can (Muir Glen) Organic Fire Roasted, Diced Tomatoes

½ teaspoon sea salt or to desired taste

2 teaspoons fresh chopped oregano

1 full teaspoon ground cumin

1 full teaspoon smoked paprika

2 teaspoons chili powder (Optional: add 1 extra teaspoon if you love heat)

Optional: 1 Tablespoon honey or maple syrup (I like a quick of sweetness to balance out the acidity in the tomatoes and the jalapeño in this dish)

Goat cheese as a topping just before serving

Cilantro as a garnish


  1. Prepare rice according to package directions, substituting either vegetable broth or chicken stock for water.
  2. In a large soup pot, heat olive or coconut oil over medium-high heat. Add onion, bell peppers, celery, sweet potatoes, garlic and jalapeño. Give a good stir and cook about 5 minutes.
  3. Add oregano, cumin, smoked paprika, chili powder and sea salt. Stir and continue to cook for another 2-3 minutes.
  4. Stir in vegetable broth or chicken stock and canned tomatoes. Bring to a boil, reduce heat to simmer and cover with lid. Allow to simmer 15-20 minutes.
  5. Add canned beans and honey or maple syrup (if using). Adjust seasoning (salt & chili powder) to taste at this point. Stir and continue to simmer another 10-20 minutes.
  6. Serve warm  over Forbidden Rice with crumbled goat cheese and fresh, chopped cilantro.


Note: Make a double batch and freeze for a busy night.