Tex-Mex Chilli
- 4 servings
- 2 min. to prep/serve
- 45 min. to cook
- 2550 cal | 148g p. | 301g c. | 79g f.
Ingedients
Main Ingredients
- 200g long-grain rice
- 3 tbsp olive oil
- 2 cloves of garlic, pealied and chopped finely
- 2 onions, chopped finely
- 500g minced beef
- 425ml chopped tomatoes
- 250ml vegetable stock
- 200g carrots, pealed and cubed
- 200g celery, cut into small pieces
- 1 pinch dried cumin
- 1 bunch oregano, chopped
- 1 pinch chilli powder
- 425ml kidney beans, drained
- salt
- pepper
Directions
Chicken Avocado Melt
- Cook the rice in boiling salted water for about 20 minutes over a low heat
- Heat the oil in a pan
- Saute the garlic and onion, add the minced beef
- Fry the mix for 10 minutes over a high heat, stirring as necessary
- Season to taste and add the tomatoes and stock
- Add the carrots and celery
- Season with cumin, oregano and chilli
- Simmer for about 20 minutes
- Stir the beans in and cook for a little longer
- Serve with the rice and garnish with celery leaves. Enjoy!