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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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.


Typical values per serving when made using specific products in recipe


1,799kJ/ 429kcals



Saturated Fat












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