Chilli Con Carne With Wild Rice

SERVES 2

COOKING TIME 50 MINUTES

CUISINE SPANISH

CALORIES 566KCAL

PROTEIN 37g

CARBS 46g

FATS 26g

Chilli Con Carne With Wild Rice An old- fashioned recipe that has been passed down generations and is just as popular as it was many moons ago! This recipe is a scrumptious way of spicing up red meat. Packed with complimentary flavours and spices, enjoy this recipe when you fancy a pot of home-comfort. Definitely worth the effort!

METHOD

1. Cook rice: Bring a saucepan of water to the boil with 3 cups of water to 1 cup of wild rice. Add the rice and reduce heat and simmer, covered 40-45 minutes or just until grains puff open. Uncover and fluff with a fork and simmer an additional five minutes. Drain off any excess liquid.

2. Sauté vegetables: Season the beef mince well. Heat a large frying pan over a medium-high heat. When it is very hot add 1 tbsp. of olive oil. Add the onion, garlic, red pepper, chilli, cinnamon, cumin, paprika, and reduce the heat to medium.

3. Add beef: Once the vegetables start to brown add the beef mince and fry for 5-6 minutes stirring regularly, until browned. Ensure that all the mince is broken down as finely as possible and add the juice of 1/2 lime.

4. Add remaining ingredients: Add the beef stock, coriander, oregano, chopped tomatoes, kidney beans, and cook for about 45 minutes adding more water, if needed. Reduce heat to a low-medium heat.

5. Serve: When the beef chilli starts to take on a dark brown colour , serve with the wild rice topped with a dollop of Greek yoghurt (optional), a wedge of lime, and a sprinkling of coriander to garnish.

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INGREDIENTS FOR 2200g lean beef mince 1 red onion, peeled and chopped finely 2 garlic cloves

1/2 red pepper. sliced 1 red chilli, deseeded and chopped1/2 tsp. cinammon

3/4 tsp. ground cumin

1 tsp. paprika

1 lime1/2 beef stock cube, with 200ml boiling water 1/2 bunch coriander, roughly chopped 1/2 tsp. oregano

1/2 tin chopped tomatoes

1/2 tin kidney beans

180g wild rice

YOU WILL NEEDOlive oil

Salt

Pepper

Greek yoghurt (optional)

UTENSILSLarge non-stick frying pan

Medium-sized saucepan

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