Chilli con carne and rice


My family love mexican food,  and this recipe is great for the home cook  as it‘s quick and easy. My tip if you want to save a few more pennies is to  double the beans and reduce the amount of beef. Nutritionally this meal  is well balanced especially when served with my ‘dip in dip out’  salad  or  any two portions of winter vegetables, cooked as part of the dish or served separately.

Approx price: £4.89 or £1.22 per portion

Serves: 4

Total time: 30 minutes


  • 250 g mince
  • 1 medium onion
  • 1 tin kidney beans
  • ½ yellow pepper
  • ½ red pepper
  • ½ green pepper
  • 1 tin chopped tomatoes
  • ½ tsp medium chilli powder
  • 2 tblsp tomato puree
  • 1 pinch seasoning
  • 100 g basmati rice


  • Place mince in a medium size pot and begin dry fry
  • When mince is nearly cooked, add deseeded and finely diced peppers and onion
  • When mince is browned, add the finely diced peppers and onion
  • Continue to cook. During this period add the chilli powder, kidney beans aaaand tomato puree
  • Cook until beans are hot
  • Add tin of chopped tomatoes. Cook for 15 – 20 minutes on a high heat
  • During the cooking process, taste and season accordingly
  • To cook the rice – Rinse rice with cold water
  • Place in a saucepan with 2 times the volume of cold water
  • Bring to the boil
  • Place a tight fitting lid on top
  • Turn off the heat and leave for 20 minutes
  • Resist the temptation to peep under the lid as the steam will escape and the rice will take longer to cook
  • Serve with chilli con carne
  • To balance the meal serve with a green vegetable or salad