I haven’t done much new on the cooking front lately, I’ve been busy, also London Film and Comic Con was last weekend – tiring (!) but amazing. 🙂 This week I made this Chilli con carne with rice and cheesy naan bread.
You will need
- 300g mince meat
- 1 cup long grain rice
- 1 tin of 420g kidney beans, drained
- 1 tin of 400g chopped tomatoes
- 1 cup of cold water
- Grated cheese (optional – for the naan bread)
- 2 naan bread (I admit mine were store bought)
- 1 packet mix of chilli powder (I used Schwartz hot chilli con carne)
Unfortunately, I forgot to take a photo of the finished dish before we ate it!
Add rice and a pinch of salt (if required) to a large pan of boiling water. Stir once then reduce the heat, cover and simmer for 15 minutes or until rice is tender.
Drain in a sieve and set aside.
Pan fry the mince meat in oil on a medium heat.
While the meat is browning, drain the beans and add to a sauce pan with oil. Add the tomatoes and chilli powder mix with a cup of cold water and stir.
Once the mince is cooked add this to the beans and tomatoes, mix well and leave to simmer. The aim is to evaporate most of the water.
Add grated cheese to the naan bread (optional) and oven cook according to the pack instructions.
Serve and enjoy!