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Smoky chilli rice & meatballs

Smoky chilli rice & meatballs

Finish your day in full flavour with this rice and simple meatballs, topped with the crunch of sizzling (much underused) green pepper.

5 out of 5 stars(2) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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Ingredients

  • 1 large, loose Essential Onion, finely chopped
  • 500g pack Essential British Pork Mince 8% Fat
  • tsp dried mixed herbs
  • 2 tbsp olive oil
  • 3 clove/s garlic, crushed
  • 400g can Essential Red Kidney Beans, drained and rinsed
  • 250g pouch wholegrain rice, heated according to pack instructions
  • 2 tbsp Cooks’ Ingredients Smoky 3 Chilli Paste
  • 1 Essential Green Pepper, diced

Method

  1. Combine ½ the onion in a bowl with the pork mince, dried herbs and a little seasoning. With clean hands, make 16 walnut-sized meatballs with the mixture.

  2. Meanwhile, heat 1 tbsp oil in a saucepan and fry the remaining onion gently for 5-8 minutes, until softened and just beginning to colour. Stir in the garlic, beans, rice, chilli paste and 2 tbsp water. Cook over a low heat, stirring frequently, until piping hot throughout.

  3. Heat the remaining oil in a large frying pan and fry the meatballs for about 8-10 minutes, turning once until golden and cooked through, with no pink meat. If the pan isn’t large enough to fit the meatballs with space in between, fry in 2 batches. Spoon the rice and meatballs onto serving plates. Fry the pepper in the remaining fat in the pan for 1-2 minutes to soften a little. Spoon over the meatballs and serve.

Cook’s tip

If you have smoked paprika and chilli flakes in the cupboard, you can use ½ tsp of each instead of the smoky chilli paste, adding 2 tbsp tomato ketchup for sweetness.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,799kJ/ 429kcals

Fat

15g

Saturated Fat

3.2g

Carbohydrates

36g

Sugars

5.9g

Fibre

11g

Protein

32g

Salt

0.7g

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