Quick Chilli Con Carne

Name: Quick Chilli Con Carne with Cumin Rice and Cheddar Cheese
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 Basmati Rice; 1 Ground Cumin; 240 British Beef Mince**; 1 Bell Pepper**; 1 Red Kidney Beans; 2 Mexican Style Spice Mix; 1 Finely Chopped Tomatoes with Onion and Garlic; 10 Beef Stock Paste; 30 Mature Cheddar Cheese**; 150 Water for the Sauce

with Cumin Rice and Cheddar Cheese

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This Quick Chilli Con Carne is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Rapid

•Family Friendly

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**

Bell Pepper**

Red Kidney Beans

Mexican Style Spice Mix

Finely Chopped Tomatoes with Onion and Garlic

Beef Stock Paste

Mature Cheddar Cheese**

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)813 kcal

Energy (kJ)3400 kJ

Fat27 g

of which saturates12.2 g

Carbohydrate88.4 g

of which sugars15.2 g

Protein45.8 g

Salt4.3 g

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

Utensils

•Sieve

•Medium Saucepan

•Kettle

•Lid

•Grill Pan

•Grater

Instructions

a) Boil a full kettle.
b) When boiling, pour the water 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 large frying pan on high heat (no oil).
b) Once the pan 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, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Drain and rinse the kidney beans in a sieve.

a) Add the pepper to the mince, then stir and cook for 2 mins. Add a drizzle of oil if needed.
b) Stir in the Mexican style spice mix, chopped tomatoes and beef stock paste.
c) Add the kidney beans and water for the sauce (see ingredients for amount) and bring to the boil.
d) 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 to taste with salt and pepper.
b) Share the rice between your bowls and spoon the chilli on top.
c) Finish with a sprinkle of cheese. Enjoy!