Ultimate Chilli Con Carne and Zesty Rice
with Tomato Salsa, Soured Cream and Guac
- Milk
- Milk
- May contain traces of allergens
Ingredients
150 grams
Basmati Rice
60 grams
Mature Cheddar Cheese
(Contains: Milk)
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
1 unit(s)
Lime
2 sachet(s)
Mexican Style Spice Mix
10 grams
Beef Stock Paste
1 tin(s)
Kidney Beans
1 carton(s)
Tomato Passata
125 grams
Baby Plum Tomatoes
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Avocado
Not included in your delivery
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar
1 tbsp
Olive Oil for the Salsa
Utensils
Instructions
Preheat your oven to 200°C. Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, grate the cheese. Peel and grate the garlic (or use a garlic press). Zest and and cut the lime into wedges.
Heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the mince. Add the Mexican style spice mix and garlic, cook stirring for 1 min.
Add the beef stock paste, kidney beans with their water, passata, sugar and water for the sauce (see ingredients for both amounts) to the beef. Stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce has thickened, 12-15 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle. Taste and season with salt and pepper, and a squeeze of lime juice, if needed.
Quarter the tomatoes. Add the olive oil for the salsa (see ingredients for amount) and a squeeze of lime juice to a medium bowl. Season with salt and pepper, mix. Add your tomatoes, stir to combine and then set aside. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop the flesh out into a bowl. Using a fork, mash the avocado. Season with salt and pepper and a squeeze of lime juice.
When the rice is cooked, add the lime zest and fluff with a fork. Share the zesty rice between your bowls. Top with the chilli con carne and dollop the soured cream over. Pop the tomato salsa and guac alongside, together with any remaining lime wedges. Finish with a sprinkle of cheese. Enjoy!
