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Easy Chipotle Beef Chilli Rice Bowl

with Kidney Beans, Tomato Salsa, Smashed Avocado and Soured Cream
Anushka Magan
Anushka MaganUpdated on November 12, 2025
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
1052 kcal
Protein
: 
45.7g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

240 grams

British Beef Mince

20 grams

Chipotle Paste

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 carton(s)

Red Kidney Beans

125 grams

Baby Plum Tomatoes

48 grams

BBQ Sauce

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 pot(s)

Smashed Avocado

Not included in your delivery

1 tbsp

Honey

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Energy (kJ)4402 kJ
Energy (kcal)1052 kcal
Fat35.5 g
of which saturates13.9 g
Carbohydrate126.1 g
of which sugars19.1 g
Dietary Fibre18.3 g
Protein45.7 g
Salt4 g
Trans Fat0.5 g
Calcium11.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Medium Saucepan
•Spoon
•Large Frying Pan
•Aluminum Foil
•Lid

Instructions

1

Boil a half-full kettle.

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

Add the rice and cook for 10-12 mins.

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.

2

Meanwhile, heat a large frying pan on medium-high heat (no oil).

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

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

Meanwhile, open the remaining sachets.

3

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

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

Stir the chipotle paste, passata, red wine stock paste, kidney beans (including the liquid from the carton) and honey (see pantry for amount) into the mince.

4

Bring to the boil then lower the heat and pop a lid on or cover with foil.

Simmer until thickened, 8-10 mins.

Meanwhile, halve the baby plum tomatoes.

In a medium bowl, combine the sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. Stir in the tomatoes.

5

Once the chilli has thickened, stir in the bbq sauce and remove from the heat.

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

Taste, season with salt and pepper if needed.

6

Share the rice out between your serving bowls and top with the chilli. 

Scatter over the tomatoes, drizzle over the soured cream and dollop on the smashed avocado.

Enjoy! 

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