Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Brown the mince & add onion
Heat a large pan over high heat. Add mince and cook for 5 minutes or until browned, breaking up lumps with a spoon. Season with salt and pepper. Chop and add onion.
3. Simmer the chilli
Chop and add celery and carrots. Season with 3 tsp cumin and 3 tsp oregano (see notes). Cook briefly, stir in tomato sugo and 1/2 jar water. Semi-cover and cook for 8-10 minutes. Stir occasionally.
4. Make the topping
Dice cucumber, capsicum and tomatoes. Toss together in a bowl with olive oil, salt and pepper.
5. Add the beans
Rinse beans and add to pan, season to taste with salt and pepper.
6. Finish and plate
Serve chilli con carne over rice, topped with salsa (see notes).
Use the rice tub to quickly measure up x 1.5 amount of water.
Add 2 crushed garlic cloves if you have and 1/2 tsp chilli flakes or ground chilli for a chilli kick!
Serve with a dollop of yoghurt or sour cream if you desire!
No beef option - beef mince is replaced with chicken mince. Increase the spices, if needed.
Basmati rice, 1 tub (300g)
Beef mince, 600g
Red onion, 1/2 *
Celery sticks, 2
Tomato sugo, 1 jar (500g)
Continental cucumber, 1/2 *
Yellow capsicum, 1/2 *
Four bean mix, 400g
From your pantry
Olive oil, salt, pepper, dried oregano, ground cumin