Chili Tex-Mex
easy
45 mins
45 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 2 Garlic cloves
- 2 Onions
- 200 g Carrots
- 200 g Celery
- 1 can(s) (425 ml) kidney beans
- 1 can(s) (425 ml) peeled tomatoes
- 1 Pot of oregano
- 2-3 TABLESPOONS Olive oil
- 500 g mixed minced meat
- 7-10 Tbsp Pepper
- 1/4 l Vegetable broth
- 7-10 Tbsp Cumin
- 7-10 Tbsp dried, crushed chili
Directions
- 1
Put rice in boiling salted water and cook for about 20 minutes at low heat. In the meantime, peel and chop garlic and onions. Peel and wash carrots and cut them into small cubes. Clean and wash the celery. Put some leaves aside for garnishing. Cut the sticks into small pieces.
- 2
Rinse and drain the beans. Roughly chop the tomatoes in the tin. Wash the oregano and remove the leaves. Heat oil in a pan. Fry garlic and onion in it. Stir-fry the minced meat for 10 minutes at high heat. Season with salt and pepper and add tomatoes and stock. Add carrots and celery. Season with cumin, oregano and chilli, braise for about 20 minutes. Heat beans in it and season again. Serve garnished with 1-2 celery leaves each.
- 3
Stir-fry the minced meat for 10 minutes at high heat. Season with salt and pepper and add tomatoes and stock. Add carrots and celery. Season with cumin, oregano and chilli, braise for about 20 minutes. Heat beans in it and season again. Serve garnished with 1-2 celery leaves each. Cut the remaining leaves into fine strips and sprinkle on top. Serve with the rice
Nutrition Facts
520 kcal
56 g
18 g
35 g
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