SunRice

Chilli con carne with Basmati Rice

I am using:

Prep time

15min

Cook time

60min

This recipe will be a family winner! Chilli Con Carne with delicious Basmati Rice. The avocado mash and corn chips adds another element to this hearty meal, which we think you will love!

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Basmati Rice (rinsed)

  • 1½ cup Water

  • 2 tbsp Olive Oil

  • 1 Brown Onion (finely chopped)

  • 2 clove Garlic (finely chopped)

  • 2 tsp Ground Cumin

  • 1 tsp Sweet Paprika

  • 1½ tsp Dried Chilli Flakes

  • 600 g Beef Mince

  • 1 Cinnamon Stick

  • 800 g Diced Tomatoes

  • 400 g Red Kidney Beans (drained, rinsed well)

  • Mashed Avocado

Basmati

Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.

Characteristics

Fluffy

Fluffy

Firm

Firm

Longer Grains

Longer Grains

Photo of Chilli con carne with Basmati Rice

Method

  • Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the stock. Stand without removing the lid for 10 minutes.

  • Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the cumin, paprika and chilli and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.

  • Add the cinnamon stick and tomatoes, bring to the boil. Reduce heat to low, simmer, partially covered for 30 minutes, stirring often or until chilli con carne is thickened. Stir in the kidney beans and cook 5 minutes until warmed through. Season.

  • Spoon rice into bowls, top with chilli con carne and serve with avocado, sour cream and corn chips.

  • Tip If you have any leftovers, stir the rice through the chilli con carne. Warm in the microwave for 2-3 minutes on Medium per serve and wrap in a warm tortilla with shredded lettuce.

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