Chilli Con Carne with green rice

by Kate Brooke Green

Chilli Con Carne

There is something very comforting about a giant bowl of steaming hot rice, the smell of smoked paprika, Guajillo and De Arbol chillies and fragrant cinnamon filling the house. It creates a sense of calm satisfaction, knowing that a tasty meal filled with nature’s goodness is providing all the nourishment your family needs.

Mustard Family Foods have taken care of making a delicious Chilli Con Carne, so all you need to focus on is the side dishes and garnishes.

Green rice is super easy to prepare and a welcome change to plain rice. It gives a kick of freshness to the meal and certainly is a flavoursome way to obtain extra hidden nutrients with lots of coriander, lime and spinach blitzed and folded through the rice.

We also serve fresh guacamole on the side, which complements the chilli... But be warned: This is so difficult not to consume with a bowl of nachos while waiting for the rice to cook!


Kate Brooke Green





Prep Time

15 minutes

Cook Time

20 minutes


  • 1.2kg Mustard At Home Chilli Con Carne 

  • 2 Ripe Hass avocados

  • ½  Red onion 3mm diced 

  • 2 Plum tomatoes, seeds removed and 1cm diced

  • Salt and cracked black pepper to season 

  • 1 Lime 

  • 250g Basmati rice 

  • 1 Bunch of coriander 

  • 500g Baby spinach washed 

  • 1 Green chilli deseeded and chopped 

  • 1 Garlic clove peeled 

  • 50ml Olive oil 

  • 200g Sour cream 


  1. Pick the coriander leaves and carefully rinse in cold water to remove any dirt. Place half of the picked leaves into a food processor along with the baby spinach, green chilli, garlic clove, juice of half a lime and olive oil. Blitz until a smooth paste has been formed and set to one side.

  2. Cook the Basmati rice according to pack instructions.

  3. Place the defrosted Mustard Family Foods Chilli Con Carne into a large pan and bring to a simmer on a medium heat, stirring occasionally to avoid catching on the bottom of the pan.

  4. Cut the avocados in half, remove the stone and then scoop out the flesh into a clean bowl. Using a spoon, lightly crush the avocado to create a course paste, chop a handful of the picked coriander leaves and then fold through the avocado along with the diced red onion and tomato. Season with salt, cracked black pepper, the juice of half a lime, a tablespoon of olive oil and mix to combine.

  5. When the rice is cooked, drain into a colander, and then add the blitzed spinach mix, stirring carefully to coat the rice evenly, season with salt and place into serving dish.

  6. Serve the Chilli Con Carne, scatter over more picked coriander leaves, add the rice and finish with a generous helping of guacamole and sour cream on the side.


Recipe Note

Chef's Tips

If coriander is not available, swap for parsley when making the green rice and guacamole; it will work equally as well. Also, if you have kale or watercress, both can be blitzed and added to the rice.


Other Recipes

 Looking for  other ideas and inspiration on how to serve the Chilli Con Carne? You may like our delicious Chilli Beef Burritos and Fully Loaded Nachos recipes.


Writer profile: Kate Brooke Green 

After honing her skills at Westminster Kingsway, culinary competitions and the kitchens of many high-end restaurants, it was a drive for new challenges whilst fusing her talents of a fine art degree that led to moving into food and product development. Kate developed and launched many products with top retailers Waitrose and M&S, worked with established manufacturers, airline and food delivery services, as well as headed up food development at prominent restaurant groups such as The Ivy Collection.