with kidney beans and fluffy rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Red Kidney Beans
1 pack(s)
Turkey Mince
250 grams
Grated Cheese
50 grams
Bell Pepper
1 unit(s)
Rice
150 grams
Garlic
2 unit(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Dried Chilli Flakes
1 sachet(s)
Beef Stock
1 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
Ground Cumin
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 bell 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 mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Season with salt and pepper.
- Add the garlic and bell 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.
3512
kJ
Energy (kJ)
839
kcal
Energy (kcal)
13
g
Fat
6.6
g
of which saturates
89.2
g
Carbohydrate
18.5
g
of which sugars
18.7
g
Dietary Fiber
59.6
g
Protein
0
mg
Cholesterol
5.01
g
Salt
