with Rice and Cheese
Looking for a super quick and tasty midweek dinner option? Try cooking up our Chipotle Chilli Con Carne in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Red Kidney Beans
1 carton(s)
Basmati Rice
150 grams
British Beef Mince
240 grams
Finely Chopped Tomatoes with Onion and Garlic
1 carton(s)
Chipotle Paste
20 grams
Red Wine Stock Paste
28 grams
Grated Hard Italian Style Cheese
20 grams
Sugar
1 tsp
- Boil a half-full kettle.
- Meanwhile, drain and rinse the kidney beans.
- Pour the boiled water into a saucepan with 1/4 tsp salt on high heat. Boil the rice, 10-12 mins.
- Once cooked, drain and pop back in the pan. Cover.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, add the beef mince. Fry, 5-6 mins.
- Use a spoon to break it up. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Once browned, drain and discard any excess fat from the beef.
- Season with salt and pepper.
- Add the kidney beans, chopped tomatoes, chipotle, red wine stock paste, sugar (see pantry) and half the cheese.
- Stir and bring to the boil. Simmer, 2-3 mins.
- Share the rice between your bowls.
- Top with the chipotle chilli.
- Sprinkle over the remaining cheese.
- Enjoy!
3659
kJ
Energy (kJ)
874
kcal
Energy (kcal)
25.4
g
Fat
10.9
g
of which saturates
110.9
g
Carbohydrate
19.4
g
of which sugars
15.6
g
Dietary Fibre
54.5
g
Protein
5.04
g
Salt
