Easy Double Mince Chilli
with kidney beans, cheesy topping and fluffy rice
A recipe conveniently customised just to your liking.
Tags:
Quick
Allergens:
Milk
•Barley
•Cereals containing gluten
•Wheat
•Mustard
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
2 sachet(s)
Ground Cumin
1 unit(s)
Bell Pepper
1 pack(s)
Red Kidney Beans
2 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Chopped Tomato with Onion & Garlic
50 grams
Grated Cheese
(Contains: Milk)
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 sachet(s)
Paprika
(Contains: Mustard)
480 grams
Beef and Pork Mince
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)5894 kJ
Energy (kcal)1409 kcal
Fat67.6 g
of which saturates30.4 g
Carbohydrate90.7 g
of which sugars20 g
Dietary Fiber18.1 g
Protein77.5 g
Salt5.8 g
Potassium269.1 mg
Calcium7.2 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice then bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Drain and rinse the beans in a sieve.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the mince and bell pepper until browned, 5-6 mins. Break up the mince with a spoon as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Add garlic, cumin, paprika and Mexican spice to the pan. Cook, stirring, for 30 secs.
- Pour in chopped tomatoes, beans, stock, ½ tsp sugar (per 2P) and 75ml water (per 2P).
- Bring to the boil then lower heat to medium.
- Simmer until the sauce is nice and thick, 6-8 mins. Stir often to prevent sticking. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Season to taste with salt and pepper. Loosen the sauce with a splash of water if necessary.
4
- Stir in as much of the chilli flakes as you like (use less if you don't like spice).
- Fluff up the rice with a fork and share between bowls.
- Top with spoonfuls of chilli.
- Finish with a scattering of cheese.
