Chili con carne with cauli rice
1tsp rapeseed oil
½ Red onion
2 Garlic cloves
½ tsp cumin
½ tsp paprika
¼ tsp cayenne pepper
100g lean beef mince
400g chopped tomatoes
130g red kidney beans (drained weight = 1 small tin)
80g Cauli Rice (⅓ of packet)
3 springs parsley (optional garnish)
Add the oil to a saucepan on a medium heat. Dice the onion and add to the pan. Stir occasionally until it starts to caramelise. Finely chop the garlic and add to the pan along with the spices. Toast for two to three minutes, keep an eye on it so the spices don’t burn.
Crumble in the mince and brown off. Once the mince has browned add the chopped tomatoes and cook for 15 minutes, or until the tomatoes start to reduce. After you have added the tomatoes, heat the Cauli Rice in the microwave or in a separate saucepan. Rinse and drain the kidney beans and add to the chilli, cook for another five minutes. Serve the Cauli Rice onto two plates and top with chilli con carne. Finely chop the parsley and scatter over.
For more cauli rice recipes, go to caulirice.comReuse content