Cheesy Veggie Chilli Bowls with Jasmine Rice

Cheesy Veggie Chilli Bowls with Jasmine Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 30, 2017.
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A quick and easy midweek meal.

Ingredients

JASMINE RICE

  • 1½ cups jasmine rice
  • 2¼ cups water

CHEESY VEGGIE CHILLI BOWLS

  • 1 brown onion, finely diced
  • 1 carrot, peeled and grated
  • 1 courgette, grated
  • 1 tablespoon chilli spice mix
  • 1 can mild chilli beans
  • 1 can chopped tomatoes
  • 1 cup frozen corn
  • 1 cup grated Edam cheese

TO SERVE

  • ½ cup sour cream
  • 3 tablespoons finely chopped parsley leaves and stalks

Steps

  1. oven to high grill.
  2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Heat a drizzle of oil in a large, oven-proof fry-pan on medium heat. Cook onion for 3-4 minutes, until golden.
  4. Add carrot and courgette and cook a further 3-4 minutes, until soft. Add a tablespoon of water if vegetables start to stick.
  5. Add chilli spice mix, chilli beans, canned tomatoes and corn and simmer for 5 minutes, until sauce has thickened slightly. Season with salt and pepper.
  6. Sprinkle over grated cheese then place under oven grill for 1-2 minutes, until cheese is bubbling and golden.
  7. spoon 3/4 cup cooked jasmine rice into each bowl or plate. Spoon over cheesy veggie chilli and top with a dollop of sour cream and a sprinkle of parsley.

Nutritional Information

Energy 1967 kj
470 kcal
Protein 17.9g
Carbohydrate 67.3g
Fat 13.7g