Quick Chilli Con Carne

Name: Quick Chilli Con Carne with Basmati Rice and Cheddar Cheese
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 grams Basmati Rice; 240 grams British Beef Mince; 1 unit(s) Bell Pepper; 1 carton(s) Black Beans; 1 sachet(s) Mexican Style Spice Mix; 1 carton(s) Finely Chopped Tomatoes; 10 grams Beef Stock Paste; 30 grams Mature Cheddar Cheese; 150 milliliter(s) Water for the Sauce

with Basmati Rice and Cheddar Cheese

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On the table in less than 25 minutes, this Quick Chilli Con Carne is quick but still full of flavour. Traditionally hailing from Mexico, this spicy stew contains beef, black beans and a punchy spice mix to bring the heat.

Tags:

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 grams

Basmati Rice

240 grams

British Beef Mince

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 carton(s)

Black Beans

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Finely Chopped Tomatoes

10 grams

Beef Stock Paste

30 grams

Mature Cheddar Cheese

(Contains: Milk)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3352 kJ

Energy (kcal)801 kcal

Fat28 g

of which saturates12.4 g

Carbohydrate91.8 g

of which sugars15 g

Dietary Fibre15.1 g

Protein49.2 g

Salt3.7 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Pan

•Grater

Instructions

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice 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 hot, add the beef mince and fry 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 bell pepper and discard the core and seeds. Slice into thin strips.

b) Drain and rinse the black beans in a sieve.

a) Add the sliced pepper to the mince, then stir and cook for 2 mins.

b) Stir in the Mexican style spice mix, chopped tomatoes and beef stock paste.

c) Add the black beans and water for the sauce (see pantry for amount) and bring to the boil.

d) Lower the heat to medium and simmer, stirring occasionally, until the sauce has thickened, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.