| Serves: 2 |
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| Time: 50 min |
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A hot and spicy filler that's high on flavour but low on salt
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Ingredients
You will need:
- ½ tbsp oil
- 100g lean beef mince
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 400g can of chopped tomatoes
- 1 tbsp tomato puree
- ½ tsp chilli powder
- ¼ tsp cumin
- ¼ tsp coriander
- ½ red pepper, chopped
- 100g mushrooms, sliced
- 1 small can of kidney beans
- Freshly ground black pepper
- 150g basmati rice, raw
Method
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Brown the mince over a gentle heat, stirring to stop it from sticking.
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Add the onion and garlic to the mince and cook for 2-3 minutes.
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Add the chopped tomatoes, tomato puree, and spices, bring the sauce to the boil, then lower the heat and simmer gently for 10-15 minutes.
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Meanwhile, cook the rice according to the packet instructions.
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Add the chopped pepper and sliced mushrooms and simmer for 5 minutes.
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Add the drained kidney beans and simmer for another 5 minutes.
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Add the pepper to taste and serve with boiled rice.
Nutritional information
Other Options: Serve any leftover sauce with baked potatoes for a quick, tasty meal.
| Nutrient |
Per 100g |
Per portion (361g) |
| Energy |
71 kcal (299 kJ)
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452 kcal (1898 kJ)
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| Protein |
2.78g
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17.65g
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| Carbohydrate |
12.92g
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81.9g
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| (of which sugars) |
1.26g
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7.99g
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| Fat |
1.34g
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8.48g
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| (of which saturates) |
0.3g
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1.9g
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| Fibre |
0.52g
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3.28g
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| Sodium |
0.07g
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0.42g
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| Salt |
0.2g
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1.1g
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Allergy advice
Allergy advice not applicable.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start and after handling raw meat. Keep raw meat away from ready-to-eat foods such as salad, fruit and bread. Any leftovers should be cooled within 1-2 hours and placed in the fridge (for up to 2 days) or frozen. When reheating always make sure that the dish is steaming hot all the way through before serving, never re-heat food more than once.
