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Mexican Chilli with Spicy Rice

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  Long grain rice 8 Ounce
  Sunflower oil 4 Tablespoon
  Red onion 1 Large, chopped
  Garlic clove 1 Large, crushed
  Lean beef 8 Ounce, minced
  Button mushrooms 4 Ounce, sliced
  Ground cumin 1⁄2 Teaspoon
  Hot chili powder 1 1⁄2 Pinch (1 Large Pinch)
  Tomato with chili 8 Ounce
  Taco sauce 1 Can (10 oz) (Packaged)
  Canned chopped tomatoes 7 Ounce
  Canned black eyed peas/Canned kidney beans 7 Ounce, drained, rinsed
  Lime 1
  Red chilli 1 Large, halved, deseeded and sliced
  Courgette 1 Small, diced
  Frozen sweetcorn kernels 2 Ounce
  Fresh coriander 1⁄4 Bunch (25 gm), roughly chopped (A Small Bunch)
  Soured cream 4 Tablespoon
  Salt To Taste
  Ground black pepper To Taste

1. In a saucepan, add rice with plenty of boiling salted water and cook for about 10 minutes until nearly tender.

2. In a frying pan, heat half the oil, add 2/3rd onions, stirring to coat. Cook for 2-3 minutes. Add crushed garlic and cook, stirring, for another 30 seconds.
3. Add beef and cook until browned, stirring occasionally, add mushrooms to the pan and cook for a further 1-2 minutes.
4. Add the cumin and a little of the chilli powder, taco sauce, tomatoes and beans and bring to the boil.
5. Squeeze the juice out of the lime and stir into the pan. Reduce the heat and simmer gently for 8-10 minutes, stirring occasionally.

6. In another frying pan, heat the rest of the oil and add the remaining onion. Cook for 1-2 minutes stirring. Add the sliced chilli, stirring to coat, and continue to cook over a low heat for 1-2 minutes. Add a sprinkling of the chilli powder to taste.
7. Add diced courgette, drained rice and sweet corn. Stir-fry for 2-3 minutes until the rice is tender and the vegetables are tender. Season with salt and pepper to taste.

9. Onto warmed serving plates, spoon the rice.
10. Spoon the chilli mixture into the middle of the rice, add a swirl of soured cream and sprinkle the coriander on top. Serve at once.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1313 Calories from Fat 402

% Daily Value*

Total Fat 45 g69.9%

Saturated Fat 10.7 g53.6%

Trans Fat 0 g

Cholesterol 63.2 mg21.1%

Sodium 3413.9 mg142.2%

Total Carbohydrates 175 g58.3%

Dietary Fiber 22 g87.8%

Sugars 29.7 g

Protein 48 g96.5%

Vitamin A 81.1% Vitamin C 177.4%

Calcium 20.8% Iron 54.1%

*Based on a 2000 Calorie diet

Mexican Chilli With Spicy Rice Recipe