Quick Louisiana Bean Chilli & Rapid Rice
with Cheddar Cheese, Sour Cream & Salsa
Who doesn't love a piping hot bowl of chilli that's ready in a flash? Sure to leave you feeling satisfied and nurtured, this one's packed with the goodness of veggies, spices and beans and piled on top of a bed of speedy rapid rice. Grab a fork and dig in before it's all gone!
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1
onion
1
carrot
1 tin
red kidney beans
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 sachet
Louisiana spice blend
1 packet
garlic paste
(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Egg, Fish)1 packet
tomato paste
1 sachet
vegetable stock powder
1
tomato
1 bunch
coriander
1 bag
baby spinach leaves
1 packet
shredded Cheddar cheese
(ContainsMilk)1 packet
sour cream
(ContainsMilk)Not included in your delivery
olive oil
½ cup
water
1 drizzle
white wine vinegar
Boil a kettle of water. Thinly slice the red onion. Grate the carrot. Rinse and drain the red kidney beans.
Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the saucepan.
While the rice is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion and carrot, stirring, until softened, 4-5 minutes. Add the Louisiana spice blend, garlic paste and tomato paste and cook until fragrant, 1 minute. Add the red kidney beans, vegetable stock powder and water. Bring to the boil, then reduce the heat to medium and simmer, until slightly thickened, 2-3 minutes.
While the chilli is simmering, roughly chop the tomato and coriander. In a small bowl combine tomato, coriander and a drizzle of white wine vinegar. Season to taste.
Add the baby spinach leaves to the bean chilli and cook until just wilted, 1-2 minutes. Season to taste.
Divide the rapid rice and Louisiana bean chilli between bowls. Sprinkle with the shredded Cheddar cheese. Top with the salsa and sour cream.