Ingredients :
- 4 red and yellow peppers
- 2 red onions
- 1 courgette
- 1 packages plum or cherry tomatoes
- 500 grams Mince or marinated beef strips
- 1 can kidney beans or mixed mexican beans
- 3 can chopped tomatoes
- 50 grams tomato puree
- 200 grams brown rice
- 1/2 tbsp chilli powder
- 2 tsp easy chilli (from jar)
- 1/2 tsp dried oregano
- 1/2 tbsp paprika
- 1/2 tbsp mixed herbs
- 1/2 tbsp cumin
- 3 clove garlic
- salt and pepper
- 1 tbsp lime juice
- 1/2 packages fresh coriander, chopped
- Grated cheddar
- Sour cream
Method :
- Chop up all of your vegetables. Courgettes and peppers go in the oven on a high heat for c.30 mins, and chopped onion and garlic go in a large pan as the base of the chilli.
- Once the onion is golden, add the mince/beef with a generous amount of easy chilli and mixed herbs until brown. Then add the two cans of chopped tomatoes.
- Start boiling the rice on a high heat for c.20 mins.
- Season the chilli with paprika, cumin, chilli powder, tomato puree, and oregano while giving it a good stir, and leave to thicken for a good half hour.
- Heat the beans in the microwave and add to the chilli along with the pepper and courgette once done. Once done, drain the rice and leave on the side.
- Once thickened and sweet, leave some of the chilli in storage for later and top the serving portions with chopped tomatoes and the freshly chopped coriander. Squeeze a little lime over it and add some grated cheddar and/or sour cream if preferred.
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