Veggie Packed Chilli
with Basmati Rice and Zesty Soured Cream
.
The quantities provided above are averages only.
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.
Ingredients
1
Red Onion
1
Green Pepper
(May contain Celery)
1
Coriander
1
Black Beans
150
Basmati Rice
2
Mexican Style Spice Mix
30
Tomato Puree
10
Vegetable Stock Paste
(Contains Celery)
1
Finely Chopped Tomatoes
32
BBQ Sauce
75
Soured Cream
(Contains Milk)
½
Lime
100
Baby Spinach
Nutritional information
Utensils
Instructions
a) Bring a medium saucepan of water to the boil with 0.25 tsp of salt. b) Halve, peel and thinly slice the red onion. c) Halve the green pepper, remove and discard the core. Chop into small chunks. d) Roughly chop the coriander (stalks and all). e) Drain and rinse the black beans in a colander.
a) When the water is boiling, add the rice and cook for 12 mins. b) Once cooked, drain in a sieve, cover with a lid and set aside.
a) Meanwhile, heat a splash of oil in a large saucepan on medium-high heat. b) Add the red onion, cook, stirring occasionally until starting to soften, 2 mins. c) Add the pepper and cook, stirring occasionally, for another 3 mins.
a) Add the Mexican Spice and tomato puree. Cook, stirring, for 1 min. b) Stir in the veg stock paste, finely chopped tomatoes, BBQ sauce and black beans. Add a pinch of sugar if you have some. c) Bring to the boil, stir to combine, lower the heat and simmer until thickened 5-6 mins.
a) Meanwhile, put the soured cream in a small bowl. b) Grate in the lime zest, mix well and season to taste with salt and pepper. c) Chop the lime into wedges.
a) Stir the spinach through the chilli, one handful at a time, until wilted, 2-3 mins. b) Season the chilli to taste with salt and pepper. Add a splash of water to loosen if you like. c) Serve the rice in bowls topped with the veggie chilli,. d) Add a drizzle of the zesty soured cream and a sprinkle of coriander. e) Finish with the lime wedges for squeezing over. Enjoy!
