with kidney beans, cheesy topping and fluffy rice
Chilli is a classic dish in the wonderful world of Tex-Mex cuisine, which explains the Mexican influences in this recipe. Along with spiced and simmered mince, you'll also find fluffy rice for scooping up your stew and a sprinkling of cheese for added tastiness.
Allergens
Utensils
Tags
Rice
150 grams
Ground Cumin
2 sachet(s)
Bell Pepper
1 unit(s)
Red Kidney Beans
1 pack(s)
Mexican Style Spice Mix
2 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Grated Cheese
50 grams
Dried Chilli Flakes
1 sachet(s)
Garlic
2 unit(s)
Chicken Stock
1 sachet(s)
Paprika
1 sachet(s)
Beef and Pork Mince
240 grams
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
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 then bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Drain and rinse the beans in a sieve.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the mince and bell pepper until browned, 5-6 mins. Break up the mince with a spoon as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince.
- Add garlic, cumin, paprika and Mexican spice to the pan. Cook, stirring, for 30 secs.
- Pour in chopped tomatoes, beans, stock, ½ tsp sugar (per 2P) and 75ml water (per 2P).
- Bring to the boil then lower heat to medium.
- Simmer until the sauce is nice and thick, 6-8 mins. Stir often to prevent sticking. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Season to taste with salt and pepper. Loosen the sauce with a splash of water if necessary.
- Stir in as much of the chilli flakes as you like (use less if you don't like spice).
- Fluff up the rice with a fork and share between bowls.
- Top with spoonfuls of chilli.
- Finish with a scattering of cheese.
4443
kJ
Energy (kJ)
1062
kcal
Energy (kcal)
40
g
Fat
18.4
g
of which saturates
90.1
g
Carbohydrate
19.4
g
of which sugars
18.1
g
Dietary Fiber
53.5
g
Protein
0
mg
Cholesterol
5.54
g
Salt
