Super Quick Mexican Chilli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Super Quick Mexican Chilli

Super Quick Mexican Chilli

with Basmati Rice and Limey Soured Cream

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:
Sulphites
Milk

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

1

Red Kidney Beans

28

Red Wine Stock Paste

(Contains Sulphites)

150

Basmati Rice

1

Mexican Style Spice Mix

1

Finely Chopped Tomatoes with Onion and Garlic

1

Yellow Pepper

½

Lime

75

Soured Cream

(Contains Milk)

1

Coriander

Not included in your delivery

150

Water

sideBannerName

Nutritional information

Energy (kcal)827 kcal
Energy (kJ)3460 kJ
Fat28 g
of which saturates13 g
Carbohydrate91 g
of which sugars20 g
Protein45 g
Salt4.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Lid
Grill Pan
Chopping Board
Knife
Zester
Spoon
Grater
Small Bowl
Bowl

Instructions

Cook the Rice
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.

Brown the Beef
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.

Do the Prep
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.

Simmer the Chilli
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.

Make the Limey Sour Cream
5

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

Finish off
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!