Smoky Chilli Con Carne With Rice

Updated at: Wed, 16 Aug 2023 16:32:33 GMT

Step 1

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Step 2

Once hot, add the beef mince to the pan and cook for 3-4 min, or until browned all over, breaking it up with a wooden spoon as you go

Step 3

Squeeze the pouch[es] of steamed white basmati rice to separate the grains

Step 4

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Step 5

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Step 6

Add the ground cumin, smoked paprika and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 30 secs

Step 7

Add the vegetable stock mix, chopped tomatoes, chipotle paste (not a fan of spice? Just add a little!) and 50ml [100ml] cold water then bring to the boil over a high heat

Step 8

Meanwhile, drain and rinse the kidney beans

Step 9

Add the drained kidney beans to the pan and cook for 2 min further or until the beef is cooked through – this is your smoky chilli con carne

Step 10

Note: Please ensure you cook your beef thoroughly (until piping hot!) as cooking equipment varies

Step 11

Grate the cheddar cheese

Step 12

Set the smoky chilli con carne and warmed rice in the centre of the table, ready to share

Step 13

Garnish with the grated cheddar and let everyone dig in

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