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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red kidney beans
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Louisiana spice blend
garlic paste(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Egg, Fish)
vegetable stock powder
baby spinach leaves
shredded Cheddar cheese(ContainsMilk)
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.