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Beef Chilli con Carne and Rice
Beef Chilli con Carne and Rice

Beef Chilli con Carne and Rice

with Spinach, Smashed Avocado and Cheese

Anushka Magan
Anushka MaganPublished on January 21, 2025

On the table in less than 25 minutes, this Beef Chilli con Carne and Rice is quick but still full of flavour. Traditionally hailing from Mexico, this spicy stew contains beef, kidney beans and a punchy spice mix to bring the heat.

Tags:
Spicy
Family Friendly
New
High Protein
Allergens:
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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

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

1 pot(s)

Smashed Avocado

Not included in your delivery

1.5 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3873 kJ
Energy (kcal)926 kcal
Fat32.1 g
of which saturates12.5 g
Carbohydrate107.9 g
of which sugars10.3 g
Dietary Fibre18.8 g
Protein47.8 g
Salt4 g
Trans Fat0.1 g
Calcium11.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Pan
Garlic Press
Grater

Cooking Instructions and Tips

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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.

Time to Fry
2

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

b) Once 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.

Spice It Up
3

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. 

Simmer the Sauce
4

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. 

Finishing Touches
5

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

Serve Up
6

a) Share the rice out between your serving bowls and spoon over the chilli.

b) Finish with a sprinkling of cheese and a dollop of smashed avocado.

Enjoy!

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