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Mexican Recipes

Bean Chilli with Brown Rice

Bean Chilli with Brown Rice

Bean Chilli with Brown Rice

and Citrus Crème Fraîche

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We’re a traditional bunch here at the Fresh Farm. That’s why we decided to use chipotle, a smoky chilli paste, produced by local farmers in the Oaxaca region of Mexico, who use age-old methods to work the land and produce this rich, sweet, spicy concoction. Add bit by bit, it’s hot!

Tags:

Extra spicy

•Veggie

Allergens:

Celery

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

175

Brown Basmati Rice

½

Red Onion

1.5

Cumin

1

Chopped Tomatoes

½

Mixed Beans

½

Vegetable Stock Pot

(Contains: Celery, Sulphites)

½

Chipotle Paste

½

Lime

1

Creme Fraiche

(Contains: Milk)

1

Tomato Puree

Nutritional information

/ per serving

Energy (kJ)2402 kJ

Energy (kcal)574 kcal

Fat21 g

of which saturates11 g

Carbohydrate74 g

of which sugars11 g

Protein19 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Knife

•Pan

•Bowl

Instructions

1

Boil a pot of water with a pinch of salt. Rinse the rice in a sieve under running water for 1 minute. Pop the rice in the pot and boil for 25 mins, then drain and put back in the pot. Cover with a tea towel and leave off the heat until the chilli is ready.

Prep onion.

2

Cut the red onion in half through the root, peel and thinly slice into half moon shapes.

Add cumin.

3

Heat a splash of olive oil in a frying pan on medium-low heat. Once hot, add your onion with a pinch of salt and pepper. Stir your onion and place a lid on the pan. After 5 mins, take the lid off the pan, add the cumin and tomato purée and stir everything together.

4

After 1 minute, add the chopped tomatoes and a pinch of sugar (if you have some) and turn the heat to medium.

Add chipotle paste.

5

Drain and rinse the mixed beans and add to the pan along with the vegetable stock pot. Lastly, add the chipotle paste. Tip: Add the chipotle paste to taste, it’s hot! Simmer on low heat for 5-10 mins.

Add lime to yoghurt.

6

Zest and juice the lime and mix a pinch of the zest and dash of the juice into the crème fraîche. Tip: When zesting (i.e. grating) the lime, don’t go down to the white part underneath the skin as this tastes bitter.

7

Serve your bean chilli with your rice, a good dollop of citrus crème fraîche and a big splash of lime juice.

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