Irish Chilli Rice
Created by dienia b on March 12, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 40m
- Recipe #40319
Ingredients
- Rice
- 7 ounces dry white rice
- 2 cups water
- Chilli
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1 cup red bell peppers, diced
- 4 cloves garlic, smashed (use less if you wish)
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) tomatoes
- 1/2 teaspoon Worcestershire sauce
- 2 cans (30 ounces ) kidney beans, drained,(15 ounces each)
- 1/2 cup beef broth
How to Make
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Step 1: Cook rice on simmer 20 minutes, remove from heat and leave covered until serving
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Step 2: Heat a large pan with a little oil and add in the diced onion, peppers and garlic and sauté gently until they have softened.
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Step 3: Next add in the ground beef and continue to cook until the beef has browned.
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Step 4: Season lightly at this stage with salt and pepper, add the chilli powder, paprika and cumin and fry the spice in with the meat for a further minute or two.
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Step 5: Add the tomato paste.
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Step 6: Add chopped tomatoes, beef stock and stir.
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Step 7: Put the lid on, bring to the boil and simmer for 20 minutes, stirring occasionally.
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Step 8: Drain the kidney beans, add them to the pot, add Worcestershire sauce then bring to the boil and simmer with the lid off for a further ten minutes.
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Step 9: Remove from heat, cover with lid and leave to rest for ten minutes.
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Step 10: Serve over rice.
Nutritional Facts
- Serving Size: 1 (731.9 g)
- Calories 1268.9
- Total Fat - 24.6 g
- Saturated Fat - 7.4 g
- Cholesterol - 100.9 mg
- Sodium - 656.2 mg
- Total Carbohydrate - 181 g
- Dietary Fiber - 57.2 g
- Sugars - 11 g
- Protein - 83.5 g
- Calcium - 359.9 mg
- Iron - 22.1 mg
- Vitamin C - 74.4 mg
- Thiamin - 1.3 mg