Pulled Beef Chilli With Rice and Smoky Slaw

Pulled Beef Chilli With Rice and Smoky Slaw

Ready in 25 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, August 19, 2018.
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If you really don’t like spice, you can add a little less of the Mexican dressing to the slaw and a little less smoky chilli mix to the chilli.

Ingredients

RICE

  • 25g brown rice
  • ½ courgette, grated *

SLAW

  • 1 Tbsp Mexican dressing
  • 2-3 Tbsp yoghurt *
  • 1-2 cups slaw

CHILLI

  • ¼ tsp oil or spray oil
  • ¼ brown onion, thinly sliced *
  • ½ tsp garlic paste *
  • 1 tsp smoky chilli mix
  • 150g chunky tomato sauce
  • ½ cup chicken stock
  • ¼ can kidney beans, drained and rinsed
  • 100g pulled beef

TO SERVE

  • 1-2 Tbsp torn coriander *
  • 1 Tbsp yoghurt *

Steps

  1. Bring a small pot of salted water to the boil.
  2. Cook rice. Add rice to pot of boiling water and cook for about 15 minutes, until tender. Drain well.
  3. Dress slaw. Mix together Mexican dressing and yoghurt in a medium bowl. Add slaw, toss together and season.
  4. Prep & cook chilli. Heat oil in a medium fry-pan on medium heat. Cook onion and garlic paste with a pinch of salt for about 2 minutes, until softening. Add smoky chilli mix and cook for 30 seconds, until fragrant.
  5. Add chunky tomato sauce, stock and beans to pan. Cook for 3-4 minutes, until sauce begins to thicken. Add beef, gently break up with a spoon and cook for 2-3 minutes, until piping hot. Season.
  6. Prep courgette. Fold through cooked rice
  7. To serve, spoon rice into a bowl. Top with chilli and spoon slaw onto the side. Sprinkle over coriander and drizzle over yoghurt.

Nutritional Information

Energy 1864 kj
446 kcal
Protein 36.8g
Carbohydrate 43.3g
Fat 11.5g