500g jar of chilli con carne sauce (medium or hot dependent on your preference)
250g long grain boil in the bag rice
500g lean minced beef
1 green pepper (seeds removed and diced)
1 150g tin of sweet corn drained
1 tbsp sunflower oil
What to do:
1 Bring a large pan of water to the boil and heat a large non stick frying pan on the stove top. Add oil to the frying pan and then add the minced beef, breaking it up with a wooden spoon. Cook and colour for 4 minutes. Next add the green pepper and cook for a further minute.
2 Add 250g of long grain rice to the pan of boiling water and cook for 10 minutes.
3 Whilst the rice is cooking, open the jar chilli con carne and pour over the minced beef and peppers. Add the drained sweet corn, stir and bring to a gentle simmer and continue to cook for 8 minutes, stirring occasionally.
4 Carefully remove the rice bags from the water and drain. Tear open the bags and serve onto 4 plates. Stir the chilli and spoon onto the plates next to the rice.
Recipe courtesy of Uncle Ben’s Make Teatime Campaign