Chilli Con Carne with Zesty Soured Cream Dinner
to Cheesy Chilli & Sweetcorn Burrito Lunch
We love Chilli Con Carne, Fluffy Rice and Zesty Soured Cream to Chilli and Sweetcorn Burritos with Cheese and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Ingredients
150
Basmati Rice
360
British Beef Mince
2
Bell Pepper
(May contain Celery)
2
Carrot
1
Mexican Style Spice Mix
1
Finely Chopped Tomatoes with Onion and Garlic
1
Tomato Passata
28
Red Wine Stock Paste
(Contains Sulphites)
1
Lime
150
Soured Cream
(Contains Milk)
150
Sweetcorn
30
Mature Cheddar Cheese
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
20
Wild Rocket
Not included in your delivery
100
Water for the Beef
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).
While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. Meanwhile, halve the peppers and discard the core and seeds. Chop into small pieces. Trim the carrots then quarter lengthways (no need to peel). Chop widthways into small pieces.
Stir the Mexican style spice mix into the mince along with the chopped veggies. Cook, stirring, until the veggies start to soften, 4-5 mins. Then, pour in the water for the beef (see ingredients for amount), chopped tomatoes, passata and red wine stock paste. Stir and bring to the boil, then reduce the heat and simmer until the mixture is thick and mince and veg are cooked, 15-20 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, zest the lime then chop into wedges. Pop the soured cream in a bowl and stir in the lime zest. Season with a pinch of salt and pepper.
When ready to serve, fluff up the rice with a fork and divide between bowls. Season the beef chilli with salt and pepper if needed. Reserve 2 portions of the chilli - this is for your lunch burrito. Serve the remaining chilli on top of the rice and finish with a dollop of zesty soured cream (reserve half for your burritos) and the lime wedges for squeezing over. Dinner is served. Enjoy!
When you're ready to pack lunch, drain the sweetcorn in a sieve. then stir it into the reserved chilli. Grate the cheese. Lay the tortillas onto a board and spread with the reserved soured cream. Top with the rocket, the chilli and then the cheese. Tuck in the ends and roll into a burrito. Wrap in foil and refrigerate. Enjoy cold, or alternative heat up in a microwave until piping hot. TIP: Roll your burrito just before eating for maximum freshness. Enjoy!
