Dispelling the notion that a flavourful chilli requires a long, slow cook, this Quick Chilli with Basmati Rice and Soured Cream recipe is a game-changer. It truly is a testament to the idea that robust, delicious meals can be achieved in a fraction of the time!
This fast-track route to a heartwarming bowl of chilli is packed with an abundance of flavours, turning a simple dish into an exciting culinary journey. Each spoonful reveals a rich harmony of spices, meat, and beans that have been skillfully melded together. Yet, despite its complex taste profile, this recipe maintains an impressively quick and easy preparation method.
Paired with the aromatic, fluffy Basmati rice, this chilli delivers a satisfying and hearty meal. The rice, with its unique fragrance and slightly nutty flavour, serves as the perfect canvas for the chilli, absorbing the sauces and enhancing the overall taste experience.
A dollop of soured cream completes the dish, its cool and tangy creaminess acting as a delightful counterpoint to the chilli’s heat. It brings balance and rounds off the flavour profile, ensuring each bite is as delectable as the last.
So, if you’ve ever heard someone suggesting that making a chilli is a long-drawn-out affair, they’ve clearly not experienced the quick, yet equally flavoursome, delight of this Quick Chilli with Basmati Rice and Soured Cream recipe.
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.
Quick Chilli with Basmati Rice and Soured Cream
Print RecipeIngredients
- 240g Beef Mince
- 1 Carton of Red Kidney Beans
- 150g Basmati Rice
- ½ Lime
- 1 Mexican Style Spice Mix
- 1 Bunch of Coriander
- 28g Red Wine Stock Paste
- 1 Carton of Finely Chopped Tomatoes with Onion and Garlic
- 75g Soured Cream
- 1 Bell Pepper
Instructions
Step 1: 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: 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: 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 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: Meanwhile zest and then halve the lime. Mix the lime zest with the sour cream and a pinch of salt.
Step 6: 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!
