Chili Loco Moco Recipe
Make Chili Loco Moco Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice Base
Chili Topping
Eggs
Garnish
Method
Prepare Rice
- 1
Cook Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
Cook Chili Topping
- 2
Prepare Chili Mixture
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes until the onion becomes translucent. Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
- 3
Add Spices and Sauce
Stir in 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 cup of tomato sauce, 1 cup of cooked kidney beans, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well and let the chili simmer on low heat for 10-15 minutes, allowing the flavors to meld.
Cook Eggs
- 4
Fry Eggs
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Crack 4 large eggs into the skillet and cook to your desired doneness (sunny side up, over-easy, etc.), about 3-5 minutes.
Assemble Dish
- 5
Plate the Chili Loco Moco
On each plate, place a generous scoop of jasmine rice as the base. Top with a portion of the chili mixture, followed by a fried egg. Garnish with sliced green onions and a drizzle of Sriracha sauce to taste.
