Meats Recipes - Baked Bean Chili with Cheesey Rice

Ingredients

• 350 g/12 oz/3 cups minced beef

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 2.5ml/1/2 tsp chili powder

• 2.5ml/1/2 tsp ground cumin

• 2.5ml/1/2 tsp dried oregano

• 300ml/1/2 pt/1 1/4 cups passata (sieved tomatoes)

• 15ml/1 tbsp tomato puree (paste)

• 150ml/1/4 pt/2/3 cup beef stock

• 400g/14 oz/1 large can baked beans in tomato sauce

• salt and freshly ground black pepper

• 225g/8 oz/1 cup long-grain rice

• 25g/1 oz/1/4 cup grated Parmesan cheese

• 100g/4 oz Cheddar cheese, grated

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Method:

1. Put all the prepared vegetables in a pan with the bay leaf, stock, a little salt and pepper and the cinnamon stick.

2. Bring to the boil, reduce the heat, cover and simmer for 10 minutes.

3. Add the tomato puree and rice and simmer for a further 10-15 minutes or until the rice and vegetables are really tender.

4. Remove the bay leaf and cinnamon stick. Taste and add olive oil, lemon juice and a little more salt and pepper to taste.