Looking to make enough chili for one night’s dinner without hauling out a heavy pot, we turned to our trusty skillet. We would use it to make both the chili and the rice, cooking in stages, for a one-pan meal with maximum flavor and minimal fuss. We started by toasting and simmering the rice, flavoring it with lime zest and juice to brighten it up.
Comment on One-pan chili boasts lots of flavor, little fuss
AMERICA’S TEST KITCHEN, The Columbian
Wed, 01/23/2019 - 7:02am
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