with Easy Rice and Soured Cream
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Allergens
Utensils
Tags
Bell Pepper
1
Red Kidney Beans
1
Basmati Rice
150
Mexican Style Spice Mix
2
Tomato Puree
30
Vegetable Stock Paste
10
Finely Chopped Tomatoes with Onion and Garlic
1
BBQ Sauce
32
Soured Cream
75
Baby Spinach
40
a) Boil a full kettle.
b) Halve the pepper and discard the core and seeds. Chop into small chunks.
c) Drain and rinse the kidney beans in a sieve.
a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the pepper and stir-fry until softened, 3-4 mins.
a) Add the Mexican style spice mix and tomato puree to your pan. Cook, stirring, for 1 min.
b) Stir in the veg stock paste, finely chopped tomatoes, BBQ sauce and kidney beans. Add a pinch of sugar if you have any.
c) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.
a) Once thickened, stir the spinach through the chilli a handful at a time until wilted and piping hot, 2-3 mins.
b) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.
a) Fluff up the rice with a fork, then serve in bowls topped with the veggie chilli.
b) Add a spoonful of soured cream to finish. Enjoy!
610
kcal
Energy (kcal)
2553
kJ
Energy (kJ)
11.1
g
Fat
5
g
of which saturates
104
g
Carbohydrate
24.6
g
of which sugars
23.2
g
Protein
4.29
g
Salt
with Zhoug Bulgur Wheat and Greek Style Cheese
