Quick Chilli Con Carne

Name: Quick Chilli Con Carne with Basmati Rice, Cheese and Soured Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 Basmati Rice; 1 Ground Cumin; 240 British Beef Mince; 75 Soured Cream; 1 Red Kidney Beans; 2 Mexican Style Spice Mix; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Beef Stock Paste; 30 Mature Cheddar Cheese; 150 Water for the Sauce

with Basmati Rice, Cheese and Soured Cream

Michael SteadmanPublished on March 29, 2022

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Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Chilli Con Carne in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

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

150

Basmati Rice

Ground Cumin

240

British Beef Mince

Soured Cream

(Contains: Milk)

Red Kidney Beans

Mexican Style Spice Mix

Finely Chopped Tomatoes with Onion and Garlic

Beef Stock Paste

Mature Cheddar Cheese

(Contains: Milk)

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)859 kcal

Energy (kJ)3593 kJ

Fat33.1 g

of which saturates16.2 g

Carbohydrate86 g

of which sugars13.4 g

Protein46.1 g

Salt4.9 g

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

Utensils

•Sieve

•Medium Saucepan

•Kettle

•Grill Pan

•Grater

•Bowl

Cooking Instructions and Tips

a) Boil a full kettle.
b) When boiling, pour into a large saucepan with 1/4 tsp salt on high heat. Add the rice and ground cumin and cook for 10-12 mins.
c) 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.

a) Meanwhile, heat a drizzle of oil in a frying pan on high heat.
b) When the oil is hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, drain and rinse the kidney beans in a sieve.

a) Stir the Mexican style spice mix, chopped tomatoes and beef stock powder into the beef.
b) Add the kidney beans and water for the sauce (see ingredients for amount) and bring to the boil.
c) Lower the heat to medium and simmer until the sauce has thickened, stirring occasionally, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, grate the cheese.

a) Once cooked, season the chilli with salt and pepper to taste.
b) Share the rice between your bowls and spoon the chilli on top.
c) Finish with a sprinkle of cheese and a dollop of soured cream.
Enjoy!