I love this recipe, its so quick to make and is fantastic for prepping and putting in the freezer for another day. This recipe is for four and only costs £1.50 per serving! You can mix it up as well and use it for burritos, on nachos or with a jacket potato.
500g Beef Mince (5% fat)
1 Tin Chopped Tomatoes
1 Tin Kidney Beans (Drained)
1Tbsp Tomato Puree
1 Large Onion (Diced)
2 Garlic Cloves (Thinly sliced)
1 Red Chilli (Thinly sliced)
1 Beef Stock Pot
1 Sprig Flat Leaf Parsley
Firstly heat the pan with oil, I either use coconut or olive oil. Once it is up to temperature add the onions, turn the heat down and leave them to sweat for about 5 minutes. Add salt and pepper to season.
After the onions have browned a little add the garlic, chilli and beef mince. Break up the mince in the pan. Occasionally stir to avoid sticking. It should take around 10 minutes for the beef to brown.
You can now add the tomato puree, stock pot and chopped tomatoes. Refill the tin with water and add to the pan. Leave to simmer with a lid on for 15 minutes while you prepare the rice.
For the rice, add boiling water to a pan with a good pinch of salt. Add the rice and bring to the boil. Once boiling, turn down to a simmer for 5 minutes.
Drain the rice with a colander and refill the pan with a few centimeters of boiling water. Place the colander over the pan and cover with a lid or tin foil. Leave the rice to steam for 8-10 minutes.
You can now add the kidney beans to the chilli. Have a taste and check if you need any more seasoning or spice. Dried chillies are a great was to add a bit more of a kick.
When the rice is finished, you are ready to plate up, garnish with the parsley and dig in!