Simple chili recipe – Okinawa Chili Rice –

My time in Okinawa, Japan on Kadena Air Base was very memorable.  There were the beautiful sunsets over the East China Sea, surfing the reef break over the Kadena Marina beach, driving my beat up Honda Integra all over the island filming the sights on an old VHS-C camera.  Then there was the food and drink, Yakisoba, or Yakitori from a street vendor an Orion Beer or even a Habu saki.   Believe it or not, of all the wonderful culinary wonders that Japan, and more specifically Okinawa had, I actually preferred to eat at the bowling alley.  The Emery Lanes bowling alley was three blocks up the street from the dorm I lived in as an enlisted man, (the chow hall was two blocks) but it was so worth it.  There is this very simple creation they make, a fusion of Japanese, Mexican, and American called very simply CHILI RICE.  It is part cheap  eats, part comfort food, and part drunk food.  There really wasn’t a bad time to have it.  This simple chili recipe is inspired by my memory and by the actual dish served in Okinawa slightly tweaked for ease of making it in the states.

The ingredients for the meal are real simple.  I will call this one the, supermarket ready meal.  I hope to make a version in the future with an easy from scratch chili but here goes.  This recipe is for 4 generous bowls and takes about 35 minutes to make.  The great thing is it reheats well too.

Ingredients:

1 1/2 Cups of Rice, I use Nissiki

2 cups of water

2 15 oz  Cans of chili, Any style you choose, I use Generic Supermarket with beans

1 Large 29 oz Can of Black Beans

Salsa of your choice

Sour Cream

Sriracha Sauce

1 bag or 8 oz. of blended Mexican cheeses

Preperation:

Prepare the rice as per manufacturers instructions.  For example Nissiki recommended 4 portions is 1 1/2 cups of rice and 2 cups water.  Bring water to boil. Reduce heat to simmer and mostly cover for 25 minutes.

Open up two 15oz cans of chili and place them in  large saucepan at low heat stirring occasionally.

Open up a 29 0z can of Goya black beans and place them in a large saucepan at low heat occasionally.

When the rice is done, divide it in to fourths.  Add a heaping scoop of chili, followed by the black beans.  Top with cheese, sour cream, salsa, and Sriracha.  You can also add a little chopped cilantro also.  Serve.

Kadena Bowling Alley Menu

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Simple chili recipe - Okinawa Chili Rice

Okinawa Chili Rice - A simple Chili Rice Recipe. A hearty bowl of sticky rice, topped with chili, black beans, salsa, sour cream, Sriracha, & cheese. Very Yummy!

Course Main

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Author Ken at CookingYo.com

Ingredients

• 1 1/2 Cups of Nissiki Medium Grain Rice
• 2 cups of water
• 2 15 oz Cans of chili
• 1 29 oz Can of Black Beans
• 1 bag or 8 oz. of blended Mexican cheeses
• Salsa of your choice
• Sour Cream
• Sriracha Sauce
• Cilantro optional

Instructions

1. Prepare the rice as per manufacturers instructions. Nissiki recommended 4 portions is 1 1/2 cups of rice and 2 cups water. Bring water to boil. Reduce heat to simmer and cover for 25 minutes.
2. Open up two 15oz cans of chili and place them in large saucepan at low heat stirring occasionally.
3. Open up a 29 Oz can of Goya black beans and place them in a large saucepan at low heat stirring occasionally.
4. When the rice is done, divide it in to fourths. Add a heaping scoop of chili, followed by the black beans. Top with cheese, sour cream, salsa, and Sriracha. You can also add a little chopped cilantro also. Serve.