Warming Guinness® Veggie Chilli and Tortilla Dippers
with Rice, Kidney Beans, Soured Cream and Cheese
- Milk
- Milk
- May contain traces of allergens
Ingredients
150 grams
Basmati Rice
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
1 carton(s)
Red Kidney Beans
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk, Milk, May contain traces of allergens)
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
40 grams
Guinness Paste
75 grams
Soured Cream
(Contains: Milk, Milk, May contain traces of allergens)
1 pack(s)
Tortilla Chips
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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, trim, halve and dice the carrot. Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced carrot and pepper chunks and stir-fry until tender, 6-8 mins.
While the veg fries, drain and rinse the kidney beans in a sieve.
Peel and grate the garlic (or use a garlic press).
Grate the Cheddar cheese.
Add the garlic and Mexican style spice mix to the veg and fry until fragrant, 1 min.
Stir in the beans, passata, Guinness® paste, sugar and water for the sauce (see pantry for both amounts). Simmer for 3-4 mins.
Season with salt and pepper.
Share the rice between your serving bowls.
Spoon over the veggie chilli.
Drizzle over the soured cream and sprinkle on the cheese.
Serve with the tortilla chips for dipping.
Enjoy!
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