There is something very comforting about a giant bowl of steaming hot rice, the smell of smoked paprika, Guajillo and De Arbol chilli’s 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.
Chilli Con Carne with Green Rice, Guacamole and Sour cream Recipe
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 get extra hidden nutrients with lots coriander, lime & spinach blitzed and folded through the rice.
We also serve fresh guacamole on the side, which compliments the chilli, but is so difficult not to consume with a bowl of nacho’s while waiting for the rice to cook!
2 Ripe Hass avocados
½ Red onion 3mm diced
2 Plum tomatoes, seeds removed and 1cm diced
Salt and cracked black pepper to season
250gm Basmati rice
1 Bunch of coriander
500gm Baby spinach washed
1 Green chilli deseeded and chopped
1 Garlic clove peeled
200gm Sour cream
Pick the coriander leaves and carefully rinse in cold water to remove any dirt. Place half of the picked leaves into a food processer 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.
Cook the Basmati rice according to pack instructions.
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.
Cut the avocado’s 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.
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.
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.
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.
Chilli Con Carne Nutritionals
Other Recipes Looking for other ideas and inspiration how to serve the Chilli Con Carne? You may like our delicious Chilli Beef Borritos and FullyLoaded Nachos recipes.
Writer profile: Katie Brooke Green
After honing her skills at WestminsterKingsway, 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. Having developed and launched many products with top retailers Waitrose and M&S, working with established manufacturers, airline and food delivery services, as well as heading up food development at prominent restaurants groups such as The Ivy Collection.