Bang on beef chilli with long grain rice

Bring a taste of Mexico to your table


You’ll need:


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

Serves 4

What to do:

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.

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

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