with beans and rice
A take on a traditional chilli, the 'Carne' in this dish is lamb instead of beef. The sauce in this dish is lightly spiced and simmered to ensure its richness.
Allergens
Utensils
Tags
Rice
150 grams
Ground Cumin
1 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)
Irish Lamb Mince
240 grams
Chicken Stock
1 sachet(s)
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).
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the garlic (or use a garlic press).
- Drain and rinse the beans in a sieve.
- Place a pan over medium-high heat (without oil).
- Once hot, fry the lamb mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Drain excess fat if necessary. IMPORTANT: Wash hands and equipment after handling raw mince. Season with salt and pepper.
- Add the garlic and pepper to the pan (with a drizzle of oil if needed). Cook for 2 mins.
- Add the cumin, Mexican spice, chopped tomatoes and beans.
- Stir in the stock, ½ tsp sugar (per 2P) and 75ml water (per 2P). Bring to the boil.
- Lower heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally to prevent sticking. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Once cooked, 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 the rice with spoonfuls of chilli con carne.
- Finish with a sprinkling of cheese.
4147
kJ
Energy (kJ)
991
kcal
Energy (kcal)
34.1
g
Fat
16.5
g
of which saturates
88.9
g
Carbohydrate
18.2
g
of which sugars
18.1
g
Dietary Fiber
50.4
g
Protein
0
mg
Cholesterol
4.19
g
Salt
