A dish that is not only easy to make and tastes delicious, but this recipe makes 6-8 portions so is perfect to freeze for a later date when all you will need to do is cook the rice.
It is also great for large numbers as it can be prepared in advance and re-heated when needed. Serve with Jacket Potatoes that can cook while you’re entertaining!
What you will need:
750g beef mince
1 tbsp Olive Oil
1 large (or 2 small) Onions Chopped
2-3 Cloves of Garlic Crushed
1-2 small Chilli Peppers de-seeded and chopped (depending on personal taste)
2 400g Tins Chopped Tomatoes
1 400g Tin Kidney Beans, Drained and Rinsed
Salt and Pepper for Seasoning
60g Brown/wholegrain Rice per person
What to do:
Brown the mince in a frying pan on a low heat, draining the fat as it is released.
Meanwhile, in a separate pan heat the oil and cook the onion and garlic on a low heat until softened. Try not to let it colour. Add the chilli and cook for a further few minutes
Add the drained mince and mix well, cooking for a few minutes to allowing the flavours to be absorbed into the meat.
Add the tinned tomatoes and kidney beans, mixing well.
Cover and simmer for 20 minutes.
Season to taste.
Cook the rice – each brand is different so take this into account with your timings however the chilli will wait if it takes longer than 20 minutes!