Cook Once Eat Twice Mexican Beef Chilli with Rice & Sour Cream

Cook Once Eat Twice Mexican Beef Chilli with Rice & Sour Cream

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, June 23, 2024.
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Healthy eating has never been easier with our nutrition-packed Cook Once Eat Twice recipes. These recipes create double the usual portion and are designed to be leftover friendly. Perfect for when you need a healthy lunch the next day, or a quick and nutritious dinner ready to eat later in the week. NZ beef, aromatic spices, and creamy sour cream for a satisfying chilli served on veggie-packed rice. If you’re on Fresh Start for one, this recipe makes 2 portions; Fresh Start for two makes 4 portions; Fresh Start for four makes 8 portions.

Ingredients

Rice

  • 75g brown rice
  • 1 cauliflower quarter, finely diced
  • 150g baby spinach

Chilli

  • 1 tsp oil
  • 100g julienned carrot
  • 1 pack smoky Mexican spices
  • 1 tsp salt
  • 500g lean beef mince
  • 1/2 can black beans, drained & rinsed
  • 1 1/2 cup frozen corn
  • 90g tomato paste
  • 1/2 cup chicken stock
  • 1/2 cup water
  • 2 Tbsp apple cider vinegar
  • 2 tsp honey

To Serve

  • 125g sour cream
  • 1/2 bunch coriander

Steps

  1. Bring a pot of water to the boil.
  2. Add rice to pot of boiling water and boil, uncovered, for 25-30 minutes, until grains are tender. Meanwhile, finely dice cauliflower. When rice has 3 minutes cook time remaining, add cauliflower. Drain well through a sieve. Return to pan and stir through spinach, season to taste with salt and pepper and set aside.
  3. Heat oil in a frypan on medium-high heat. Cook carrot for 2-3 minutes, stirring frequently, until starting to soften. Add measure of spices and salt measure and cook for 30 seconds, until fragrant. Add beef to pan and cook for 3-4 minutes, breaking beef up as it cooks. Drain and rinse black beans. Add black beans and all remaining chilli ingredients to pan. Bring to a simmer and reduce heat to medium. Cook for 6-7 minutes, until sauce has thickened. Season to taste with salt and pepper and cover to keep warm.
  4. Plate rice and chilli. Dollop over sour cream and sprinkle over coriander.

Nutritional Information

Energy 1788 kj
427 kcal
Protein 35.4g
Carbohydrate 40.0g
Fat 12.6g