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Super Quick Mexican Chilli

Super Quick Mexican Chilli

with Basmati Rice and Limey Soured Cream

Rapid
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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 superquick 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 limey soured cream and fresh, peppery coriander. Delicious!

Tags:Spicy
Allergens:SulphitesMilk

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

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

240 grams

Beef Mince

1 unit(s)

Yellow Pepper

1 bunch(es)

Coriander

1 pack(s)

Red Kidney Beans

1 pot(s)

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Red Wine Stock Paste

(ContainsSulphites)

½ unit(s)

Lime

75 grams

Soured Cream

(ContainsMilk)

150 grams

Basmati Rice

Not included in your delivery

150 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3460 kJ
Energy (kcal)827 kcal
Fat28.0 g
of which saturates13.0 g
Carbohydrate91 g
of which sugars20.0 g
Dietary Fiber0 g
Protein45 g
Cholesterol0 mg
Salt4.94 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Sieve
Frying Pan
Cutting board
Knife
Grater
Small Bowl
Spoon
Zester
Bowl
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/4 tsp of salt 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.

2

Meanwhile, heat a splash of oil in a frying pan over high heat. Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks.

3

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

4

Add the pepper to the mince, stir and cook for 2 mins. Stir in Mexican spice, finely chopped tomatoes and red wine stock pot. Add the kidney beans and water (see ingredients for amount) and bring to the boil. Stir to dissolve the stock pot. 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.

5

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

6

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