HOMEMADE BURRITO BOWL

Ingredients (serves 4)

500g Beef Mince

320g Basmati Rice

1 Yellow Onion, roughly chopped

2 Red Bell Peppers, sliced

4 Garlic Cloves, minced

1 can Red Kidney Beans (240g drained weight)

Half can (285g drained weight) Sweetcorn

600ml Tomato Passata

100ml Red Wine

2 tbsp Vegetable Oil

2 tsp Smoked Paprika

1 tsp Ground Cumin

Salt and Pepper to taste

Topping: Grated Cheddar Cheese

Method

Add vegetable oil and mince to a large saucepan over medium heat, break down with a spoon, season with salt, pepper, paprika and cumin and cook until browned. Add onion and bell pepper and cook for 5 more minutes. Add garlic and cook for 1 minute. Add red wine and cook until you can’t smell the alcohol anymore. Add the tomato passata, kidney and sweetcorn and cook for at least 30 minutes over medium heat. Thirty minutes before your chilli is ready to serve, wash your rice until the water is clear. Cook your rice, in 100ml water per 100g rice, over high heat until the water starts boiling – then turn the heat to the lowest setting, cover with a lid and cook for 12 minutes. Only open the lid after this time, fluff your rice up using a fork and cover with the lid again to allow the rice to steam for 10 more minutes. Taste your chilli and adjust salt levels then plate up rice and top with chilli and cheese.