Chili con Carne with rice

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 can of corn
• 1 can kidney beans
• 1 large can of tomatoes, peeled
• 1 large onion(s)
• ½ tsp salt
• 1 tsp paprika powder
• 1 tsp all’arrabbiata spice mix
• 2 tsp instant meat broth
• 300g basmati
• 600 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Bring the water to a boil with 1 teaspoon of stock and 1/2 teaspoon of salt. When the water is boiling, add the rice and cook until tender. Brown the minced meat in a non-stick, deep pan without adding any fat. Peel and dice the onion, then add it to the minced meat and sauté. Season the minced meat. Drain the corn, drain the beans and rinse well. Add both to the minced meat. Add the tomatoes and season with a teaspoon of stock. Bring everything to a boil and simmer for about 10 minutes. Season the chili con carne to taste and adjust the seasoning if necessary. Serve the rice with the chili con carne.