Chipotle Beef Rice (HC)
Ingredients
- 160g wholegrain rice
- 500g mince (beef, lamb, chicken, turkey, pork or vegetarian)
- 1 red onion, diced
- 1 red pepper, diced
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 low-sodium stock cube, crumbled
- 2 tbsp tomato purée
- 1 heaped tbsp Worcestershire sauce
- 2–3 tsp chipotle paste
- 1 x 400g tin chopped tomatoes
- 300g passata
- Black pepper, to taste
- Up to 100ml water, if needed
- 300g sweetcorn, drained if using tinned
- 1 x 400g tin kidney beans, drained and rinsed
- 100g cheese, grated
- Juice of 1 lime
- 2 tbsp fresh coriander, chopped (optional)
To serve (per portion):
- 1 tbsp sour cream (optional)
Instructions:
Cook the rice according to the packet instructions. Once cooked, drain if needed and set aside.
Meanwhile, place a large non-stick frying pan over a medium-high heat. Add the mince and cook for 5–7 minutes, breaking it apart with a spoon, until browned and completely cooked through. Drain off any excess fat or liquid, if needed.
Add the diced onion and pepper. Cook for another 5 minutes, stirring occasionally, until beginning to soften.
Add the garlic powder, smoked paprika, oregano, cumin, ground coriander and crumbled stock cube. Stir through and cook for 1 minute.
Add the tomato purée, Worcestershire sauce and 2 teaspoons of chipotle paste. Stir well and cook for another minute.
Pour in the chopped tomatoes and passata. Season with black pepper, stir and bring to a gentle simmer.
Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce has thickened slightly. Add up to 100ml of water if the sauce becomes too thick.
Taste and add the remaining teaspoon of chipotle paste if you would like more heat.
Stir in the sweetcorn, kidney beans and cooked rice. Sprinkle over the grated cheese and allow it to melt. Continue cooking for 3–5 minutes, until everything is piping hot.
Stir through the lime juice, then taste and adjust the seasoning if needed.
Finish with fresh coriander over the pan and serve with 1 tbsp sour cream, if using both.
Note: This recipe serves 4. Cool any leftovers then transfer to an airtight container and refrigerate. Eat within 24 hours or freeze in individual portions for up to 3 months. Defrost thoroughly in the fridge and reheat only once, until piping hot throughout.
Replace the uncooked rice with two 250g pouches of wholegrain microwave rice. There is no need to heat the rice separately; stir it directly into the pan with the sweetcorn and kidney beans, then cook until piping hot.