Chilli con carne

1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on low heat for 10-15 minutes or until water is absorbed and rice tender.

2. Heat a large pan with oil over medium-high heat. Add mince and cook for 6-7 minutes or until browned, breaking up lumps with a wooden spoon. Season with salt and pepper.

3. Chop onion and crush garlic, add to pan as you go. Stir in 2 tsp paprika, 2 tsp cumin and 1 tsp oregano. Add tomatoes and 1/2 tin water. Simmer for 10 minutes (see notes).

4. Dice tomatoes, capsicum and avocado. Remove corn kernels from cob. Toss together with 1/2 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper.

5. Serve chilli con carne over rice and top with salsa.

Notes:
Use the rice tub to quickly measure up x 1.5 amount of water.



Add some fresh or dried chilli to the beef mix to spice it up.

We used red wine vinegar in our salsa for a little extra flavour.

Basmati Rice 300g
Beef mince 600g
brown onion 1/2
Garlic 2 cloves
Crushed tomatoes 400g
Cherry tomatoes 1 punnet
Yellow capsicum 1
Avocado 1
corn cob 1

From your pantry:
olive + oil for cooking, salt, pepper, ground paprika + cumin, dried oregano, vinegar (of choice, see notes)