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Chilli and Rice

This recipe is in categories Licence to cook, Main courses
About this recipe
Healthiness : (15 votes)
Difficulty:  3 out of 5 difficulty
Comments:

Skills required: using the hob, preparing vegetables, measuring,

Processes used: de-seeding, browning meat, measuring liquids, chopping, top and tailing


Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Number of servings: Serves 4
Serving suggestions: Serve with green side salad.

licence to cook recipe  Show all


This is a good basic chilli recipe, it is quite mild. You can make the dish hotter by adding more chilli powder or by adding some fresh chopped chilli pepper. If you make the chilli too hot, you can serve it with a little natural yoghurt to cool it down.

If you want to make a vegetarian version, add green and yellow peppers and some soya mince. We have included the instructions for cooking it with rice but you could have the chilli with a jacket potato, wrap or in a pitta instead.

Ingredients
Chilli:
  • 500g beef mince
  • can of kidney beans
  • 1 red pepper
  • 1 onion
  • 1 clove of garlic
  • 1 tablspoon vegetable oil
  • 1 tablespoon plain flour
  • 1/2 pint stock
  • 1 tablespoon tomato puree
  • 1 flat teaspoon chilli powder

Rice:

  • brown rice, allow 60g per person,  240g for 4 people.
Healthier version
Use lean beef to reduce the fat content of this dish. Wholemeal rice is better for you than refined rice.
Equipment
  • Vegetable knife
  • Chopping board
  • 2 x Saucepan (you could use a deep frying pan for the chilli)
  • Colander
  • Tablespoon
  • Wooden spoon
  • Teaspoon
  • Tin opener
  • Garlc crusher
  • Jug (for stock)
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

To make the chilli:
  1. Peel and chop the onion
  2. Peel the garlic and put it in the crusher
  3. De-seed and chop the pepper
  4. Warm the oil in a pan, add the onion, crushed garlic and sweat them down
  5. Drain the kidney beans
  6. Add the mince to the pan and brown it
  7. Add the flour and stir well 
  8. Add the stock and heat until the sauce thickens
  9. Reduce the heat and add the kidney beans, tomato puree, chilli powder and peppers
  10. Simmer for about 15 minutes until the peppers are tender

To cook the brown rice: Check the cooking time needed on the rice packet

  1. Add the rice to boiling water 
  2. Cover and simmer for 25 minutes
  3. Drain the rice, allow to stand for a few minutes 
  4. Use a fork to separate the grains and serve
Chilli and Rice - print view  Chilli and Rice - print view

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