Easy Chipotle Beef Chilli Rice Bowl
with Kidney Beans and Soured Cream
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.
Red Wine Stock Paste
Red Kidney Beans
Not included in your delivery
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.
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.
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.
Bring to the boil then lower the heat and pop a lid on or cover with foil.
Simmer until thickened, 8-10 mins.
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.
Share the rice out between your serving bowls and top with the chilli.
Finish with a drizzle of the soured cream.