with Basmati Rice
If someone tells you that a chilli is something that takes hours to knock together, then they’ve clearly never made our super speedy Mexican chilli. Bursting with more flavour than you can shake a stick at, here’s a twenty minute dish that defies time and delivers on taste. Pile the chilli over bowls of rice and top with a generous dollop of zesty sour cream and fresh, peppery coriander. Delicious!
Allergens
Utensils
Tags
Basmati Rice
150
Ground Cumin
1
British Beef Mince
240
Bell Pepper
1
Red Kidney Beans
1
Mexican Style Spice Mix
1
Finely Chopped Tomatoes with Onion and Garlic
1
Beef Stock Paste
10
Mature Cheddar Cheese
30
Water
150
a) Bring a large saucepan of water to the boil with 1/2 tsp of salt. b) When boiling, add the rice and ground cumin. c) Boil for 12 mins. Drain in a sieve, pop back into the pan, cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a splash of oil in a frying pan over high heat. b) Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: Wash your hands after handling raw mince. TIP: Drain off any excess fat if necessary.
a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. b) Drain and rinse the kidney beans in a sieve.
a) Add the pepper to the mince, stir and cook for 2 mins. b) Stir in the Mexican spice, finely chopped tomatoes and beef stock paste. c) Add the kidney beans and water (see ingredients for amount) and bring to the boil. d) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink.
a) Meanwhile, grate the cheese and set aside.
a) Once cooked, season the chilli with salt and pepper to taste. b) Share the rice between your bowls. c) Serve the chilli on top of the rice and finish with a sprinkle of cheese. Enjoy!
805
kcal
Energy (kcal)
3369
kJ
Energy (kJ)
27
g
Fat
12
g
of which saturates
87
g
Carbohydrate
15
g
of which sugars
46
g
Protein
4.01
g
Salt
