Beef Chilli Con Carne and Rice
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Beef Chilli Con Carne and Rice

with Kidney Beans, Spinach and Cheese


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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

240 grams

British Beef Mince

2 unit(s)

Garlic Clove

1 carton(s)

Red Kidney Beans

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

30 grams

Mature Cheddar Cheese

(Contains Milk)

40 grams

Baby Spinach

Not included in your delivery

1.5 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3649 kJ
Energy (kcal)872 kcal
Fat27.6 g
of which saturates12.4 g
Carbohydrate107.7 g
of which sugars14 g
Protein53.8 g
Salt3.88 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Box Grater



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins.

c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.


a) When the mince has browned, drain and discard any excess fat.

b) Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Add the garlic and Mexican style spice mix, stir-fry for 30 secs. 


a) Next, stir in the passata, kidney beans, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). 

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 


a) Meanwhile, grate the cheese. 

b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Season with salt and pepper then remove from the heat. 

d) Add a splash more water if you feel it needs it. 


a) Share the rice out between your serving bowls. 

b) Spoon over the chilli and finish with a sprinkling of cheese.