Quick Chilli

Name: Quick Chilli with Basmati Rice and Sour Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 240 British Beef Mince; 1 Mexican Spice; 1 Red Kidney Beans; 28 Red Wine Stock Paste; 150 Basmati Rice; 1 Finely Chopped Tomatoes with Onion and Garlic; ½ Lime; 75 Soured Cream; Mexican Style Spice Mix; 1 Bell Pepper; 1 Coriander; 150 Water

with Basmati Rice and Sour Cream

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If someone tells you that a chilli is something that takes hours to knock together, then they’ve clearly never made our super speedy Mexican chilli. Bursting with more flavour than you can shake a stick at, here’s a twenty minute dish that defies time and delivers on taste. Pile the chilli over bowls of rice and top with a generous dollop of zesty soured cream and fresh, peppery coriander. Delicious!

Tags:

Rapid

•Spicy

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

Mexican Spice

Red Kidney Beans

Red Wine Stock Paste

(Contains: Sulphites)

150

Basmati Rice

Finely Chopped Tomatoes with Onion and Garlic

Lime

Soured Cream

(Contains: Milk)

Mexican Style Spice Mix

Bell Pepper

(May contain traces of: Celery)

Coriander

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)815 kcal

Energy (kJ)3410 kJ

Fat28 g

of which saturates12 g

Carbohydrate95 g

of which sugars21 g

Protein43 g

Salt4.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Spoon

•Grill Pan

•Chopping Board

•Knife

•Bowl

Instructions

a) Bring a large saucepan of water to the boil with 1/4 tsp of saltb) Add the rice and boil until tender, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.

a) Meanwhile, heat a splash of oil in a frying pan over high heat.b) Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle.

a) Meanwhile, halve the pepper, discard the core and seeds, then thinly slice. b) Roughly chop the coriander (stalks and all).d) Drain and rinse the kidney beans in a sieve.

a) Add the pepper to the mince, stir and cook for 2 mins. b) Stir in Mexican spice, finely chopped tomatoes and red wine stock paste. c) Add the kidney beans and water (see ingredients for amount) and bring to the boil.d) Stir to dissolve the stock pot. e) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink.

a) Meanwhile zest and then halve the lime. b) Mix the lime zest with the sour cream and a pinch of salt.

a) Once cooked, stir half the coriander through the chilli. b) Add salt and pepper to taste. c) Share the rice between your bowls. d) Serve the chilli on top of the rice and finish with a spoonful of zesty cream. e) Sprinkle over the remaining coriander. Enjoy!