with chipotle sauce and cheese
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Rice
150 grams
Bell Pepper
1 unit(s)
Irish Lean Beef Mince
240 grams
Garlic
2 unit(s)
Grated Cheese
50 grams
Passata
1 pack(s)
Chicken Stock
1 sachet(s)
BBQ Sauce
2 sachet(s)
Chipotle Paste
1 sachet(s)
Scallion
1 unit(s)
Mexican Style Spice Mix
2 sachet(s)
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the mince, Mexican spice and bell pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
- Add the garlic to the mince and cook until fragrant, 1 min more.
- Stir through the passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P).
- Simmer until slightly thickened, 4-6 mins. Remove the pan from the heat. Stir through the BBQ sauce and chipotle paste.
- Add a splash of water to loosen the sauce if required.
- Stir through a knob of butter. Season to taste with salt and pepper.
- When everything is ready, fluff up the rice with a fork and share between bowls.
- Top with the spicy stew.
- Finish with a scattering of cheese and sliced scallion.
2968
kJ
Energy (kJ)
709
kcal
Energy (kcal)
16.7
g
Fat
8.1
g
of which saturates
93.9
g
Carbohydrate
19.9
g
of which sugars
6.4
g
Dietary Fiber
41.7
g
Protein
0
mg
Cholesterol
2.76
g
Salt
