One-Pot Chilli Con Carne and Rice

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One-Pot Chilli Con Carne and Rice is exactly as the name suggests – everything cooked together in one-pot. It take only 15 minutes to prepare, and although it needs around an hour to cook, this is mostly hands-off time and just requires the odd, quick stir.

During this time the Chilli Con Carne flavours develop and infuse and the rice cooks. I use red Camargue rice which needs a longer cooking time than white rice and it keeps its shape and texture when cooked over a long time. I also love the slightly nutty and chewy texture of red rice. Do not be tempted to use white rice, it will disintegrate into the sauce. If you can’t find red rice, use brown, long grain rice; it also works really well but remember it will need slightly less time to cook.

How to make One-Pot Chilli Con Carne and Rice

Collect all the ingredients together:

• olive oil, divided
• minced beef, preferably 5% fat
• onion, peeled and finely chopped
• red pepper, stem and seeds removed, finely chopped
• garlic, peeled and crushed
• Mexican Chilli Spice (See Recipe Notes)
• beef stock, I use a stock cube
• passata (plus 125ml water to swill out the bottle/box)
• tomato puree
• tin of black beans or red kidney beans
• frozen sweetcorn
• runny honey or brown sugar
• fine salt
• freshly ground black pepper
• red Camargue rice (or you can use brown rice)

Here’s how to make it:

1. Peel and roughly chop the onion, peel the garlic, remove the seeds and stem from the pepper. Blitz everything in a food processor, along with the cut outs from decorating the peppers, until finely chopped. Alternatively, finely chop by hand.
2. Heat 1½ tablespoons of the oil over a moderate heat and add the chopped vegetables.
3. Cook for 5 – 10 minutes until soft and lightly caramelised. Stir from time to time.
4. Add the remaining oil (if necessary) and the beef to the pan, and cook until lightly browned. Continue to stir from time to time.
5. Add the seasoning and cook for 30 seconds to 1 minute, until aromatic.
6. Add all the remaining ingredients, mix well and cook, covered, over a low heat, until the rice is cooked. This will take between 50 – 60 minutes. When it is cooked the rice will be soft but still with some texture and the Chilli Con Carne will have thickened considerably.

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How can I serve One-Pot Chilli Con Carne and Rice?

This is delicious served in a range of ways. For example:

Serve as it is with optional delicious toppings-

Serve hot One-Pot Chilli Con Carne and Rice in warmed bowls with your choice of toppings. I suggest –

• grated cheese
• sour cream
• avocado
• chopped tomatoes
• chopped coriander
• wedges of lime

Burritos

One-Pot Chilli Con Carne and Rice wrapped in flatbread and also served with your choice of toppings. As above:

• grated cheese
• sour cream
• avocado
• chopped tomatoes
• chopped coriander
• wedges of lime

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One-Pot Chilli Con Carne and Rice Soup with Garlic Bread

Add some beef stock to the One-Pot Chilli Con Carne and Rice until you get the consistency you are looking for. Taste and adjust seasoning. I tend to add a little more –

• chilli powder
• tomato paste
• salt and pepper
• sugar

Serve as it is or again you can add your choice from the same toppings –

• grated cheese
• sour cream
• avocado
• chopped tomatoes
• chopped coriander
• wedges of lime

Chilli, Rice and Cheese Stuffed Peppers – a perfect Halloween Supper

Chilli, Rice and Cheese Stuffed Peppers make the perfect Halloween Supper. Decorated to reflect the ever popular sculpted pumpkins, these are not only incredibly delicious, they will grace any party or supper with aplomb and set you up for a fun filled evening of ‘trick or treat’. For details, see here.

Made this recipe?

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