Build Your Own Beef Chilli Con Carne Bowl
with Fresh Avocado, Cheese and Crispy Onion Garnish
- Milk
- Sulphites
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
Ingredients
150 grams
Basmati Rice
1 unit(s)
Medium Tomato
1 carton(s)
Red Kidney Beans
40 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Avocado
240 grams
British Beef Mince
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 pinch
Chilli Flakes
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, cut the tomato into 1cm chunks.
In a small bowl, combine the tomato, sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper and set aside for later.
Drain and rinse the kidney beans in a sieve. Grate the Cheddar cheese.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
Add the Central American style spice mix and fry until fragrant, 1 min more.
Stir in the passata, red wine stock paste, kidney beans, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.
Once boiling, reduce the heat and simmer until the sauce has thickened, 6-7 mins, stirring occasionally.
Once thickened, taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little thick.
When everything's ready, fluff up the rice and share between serving bowls.
Top with the beef chilli. Bring the tomato, avocado, Cheddar cheese, crispy onions and chilli flakes to the table and everyone can add the toppings they like best.
Enjoy!
