Beef Chilli Rice Bowls with Cheese & Sour Cream

Beef Chilli Rice Bowls with Cheese & Sour Cream

Ready in 30 minutes • Serves 7
This dish most recently appeared in Bargain Box (5 Nights For 6) on Sunday, September 12, 2021.
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Ingredients

Garnishes

  • 1/4 cup sweet chilli sauce
  • 250g lite sour cream
  • 90g cheese, grated
  • 2 spring onion, thinly sliced

Chilli

  • 500g frozen corn
  • 2 cup beef stock
  • 2 can crushed tomatoes
  • 60g tomato paste
  • 1 pack Mexican spices
  • 1 pinch of chilli flakes, optional
  • 800g beef mince
  • 1 drizzle of oil
  • 1 can kidney beans, drained & rinsed
  • 2 carrot, grated

Rice

  • 450g basmati rice
  • 3 1/4 cup boiling water

Steps

  1. Bring a full kettle to the boil.
  2. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Grate carrot and drain & rinse beans. Grate cheese and slice spring onion for serving. Set aside separately.
  4. Heat oil in a large fry-pan on high heat. Cook carrot with a pinch of salt for 3-4 minutes, until softened. Add beef, chilli flakes (if using) and Mexican spices and cook for 5-6 minutes, stirring, until mince is browned.
  5. Add beans, tomato paste, canned tomatoes, stock and corn. Bring to a simmer, reduce heat to low-medium and cook for 14-16 minutes, stirring occasionally, until thickened. Season to taste with salt and pepper.
  6. Rice topped with chilli, cheese, sour cream, sweet chilli sauce and spring onion.

Nutritional Information

Energy 3099 kj
741 kcal
Protein 42.6g
Carbohydrate 83.5g
Fat 25.7g