Chilli Bean Casserole with Salsa Verde Rice and Sour Cream

Chilli Bean Casserole with Salsa Verde Rice and Sour Cream

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, June 11, 2017.

This hearty casserole will be sure to warm you up!


Ingredients

SALSA VERDE RICE

  • 1 cup jasmine rice
  • 1½ cups water
  • 50g salsa verde

CHILLI BEAN CASSEROLE

  • ½ brown onion, finely diced
  • 1 clove garlic, minced
  • 2 teaspoons chilli spices
  • ¼ teaspoon salt
  • ½ cup vegetable stock
  • 1 can mild chilli beans
  • ½ can chopped tomatoes
  • ½ courgette, grated

SALAD

  • ½ Lebanese cucumber
  • 1 tomato
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)

TO SERVE

  • ¼ cup sour cream
  • 30g pepitas

Steps

  1. Combine rice, water and a pinch of salt in a small 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.
  2. While rice cooks, heat a drizzle of oil in a medium, deep fry-pan on medium-high heat. Cook onion for about 2 minutes, until softened.
  3. Add garlic, chilli spices and salt and cook for about 1 minute, until fragrant. Add stock, chilli beans and canned tomatoes and bring to a simmer. Reduce heat to medium and simmer for 8-10 minutes, until sauce has thickened. Stir through courgette and season to taste. Remove from heat.
  4. While beans are simmering, dice cucumber and tomato 1cm. Toss in a medium bowl with vinegar and a drizzle of olive oil. Season to taste with salt and pepper.
  5. Once rice has finished steaming, fold through salsa verde.
  6. Place ¾ cup cooked salsa verde rice into each bowl and spoon over chilli bean casserole. Top with a dollop of sour cream, salsa and a sprinkle of pepitas.

Nutritional Information

Energy 2304 kj
551 kcal
Protein 17.3g
Carbohydrate 80.0g
Fat 16.9g