print this recipe Print this recipe   save to disk Save to disk   Full version with graphics

Chilli and Rice

This recipe is in categories Licence to cook, Main courses,
About this recipe:
Difficulty: 3

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.

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.



Making and cooking it
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