HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Louisiana Bean Chilli & Rapid Rice
Quick Louisiana Bean Chilli & Rapid Rice

Quick Louisiana Bean Chilli & Rapid Rice

with Cheddar Cheese, Sour Cream & Salsa

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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!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





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 bunch


1 bag

baby spinach leaves

1 packet

shredded Cheddar cheese


1 packet

sour cream


Not included in your delivery

olive oil

½ cup


1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3400 kJ
Fat20.5 g
of which saturates12.7 g
Carbohydrate117.5 g
of which sugars20.2 g
Protein33.5 g
Sodium2594 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.