Quick Chilli

with Basmati Rice and Soured Cream

If you think that a chilli is something that takes a long time to make, then they’ve clearly never made this Quick Chilli with Basmati Rice and Soured Cream.



Ready In:

20 minutes


815 kcal per serving

Good For:

1 of your 5 a day

With Basmati Rice and Soured Cream

Quick Chilli

Per Serving:

Energy (kJ/kcal) – 3410/815

Fat (g) – 28

Sat. Fat (g) – 12

Carbohydrates (g) – 95

Sugars (g) – 21

Protein (g) – 43

Salt (g) – 4.47


  • 150g Basmati Rice
  • 1 Bell Pepper
  • 280g Red Kidney Beans
  • 390g Pack Finely Chopped Tomatoes with Onion and Garlic
  • ½ Lime
  • 24g Beef Mince
  • 1 Bunch of Coriander
  • 1 Tbsp Mexican Spice
  • 1 Tbsp Red Wine Stock Paste
  • 75g Sour Cream

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Saucepan, Sieve, Wooden Spoon, Bowl and a Large Frying Pan.

Step by Step Instructions

Step 1: Cook the Rice

Bring a large saucepan of water to the boil with 1/4 tsp of salt).

Add the rice and boil until tender, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.

Step 2: Cook the Beef

Meanwhile, heat a splash of oil in a frying pan over high heat. Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks.

IMPORTANT: The mince is cooked when it is no longer pink in the middle.

Step 3: Prepare the Vegetables

Meanwhile, halve the pepper, discard the core and seeds, then thinly slice. Roughly chop the coriander (stalks and all).

Drain and rinse the kidney beans in a sieve.

Step 4: Add the Vegetables

Add the pepper to the mince, stir and cook for 2 mins. Stir in Mexican spice, finely chopped tomatoes and red wine stock paste. Add the kidney beans and water (see ingredients for amount) and bring to the boil.

Stir to dissolve the stock pot. Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally.

IMPORTANT: The mince is cooked when no longer pink.

Step 5: Make the Zesty Soured Cream

Meanwhile zest and then halve the lime. Mix the lime zest with the sour cream and a pinch of salt.

Step 6: Finish and Serve the Dish

Once cooked, stir half the coriander through the chilli. Add salt and pepper to taste. Share the rice between your bowls. Serve the chilli on top of the rice and finish with a spoonful of zesty cream.

Sprinkle over the remaining coriander. Enjoy!

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