Chilli con carne with Basmati Rice | Rice Recipes | SunRice

Chilli con carne with Basmati Rice

Medium

> 1 Hour

Serves 4

Chilli con carne with Basmati Rice

Ingredients Method

Ingredients


Basmati 2Kg Png Transparent

Method


  1. Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the stock. Stand without removing the lid for 10 minutes.

  2. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the cumin, paprika and chilli and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.

  3. Add the cinnamon stick and tomatoes, bring to the boil. Reduce heat to low, simmer, partially covered for 30 minutes, stirring often or until chilli con carne is thickened. Stir in the kidney beans and cook 5 minutes until warmed through. Season.

  4. Spoon rice into bowls, top with chilli con carne and serve with avocado, sour cream and corn chips.

  5. Tip If you have any leftovers, stir the rice through the chilli con carne. Warm in the microwave for 2-3 minutes on Medium per serve and wrap in a warm tortilla with shredded lettuce.

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Chilli con carne with Basmati Rice

Medium

> 1 Hour

Serves 4

Ingredients


Method


  1. Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the stock. Stand without removing the lid for 10 minutes.

  2. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the cumin, paprika and chilli and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.

  3. Add the cinnamon stick and tomatoes, bring to the boil. Reduce heat to low, simmer, partially covered for 30 minutes, stirring often or until chilli con carne is thickened. Stir in the kidney beans and cook 5 minutes until warmed through. Season.

  4. Spoon rice into bowls, top with chilli con carne and serve with avocado, sour cream and corn chips.

  5. Tip If you have any leftovers, stir the rice through the chilli con carne. Warm in the microwave for 2-3 minutes on Medium per serve and wrap in a warm tortilla with shredded lettuce.