Smoky chilli rice & meatballs

Name: Smoky chilli rice & meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 large, loose Essential Onion, finely chopped; 500 g pack Essential British Pork Mince 8% Fat; 1½ tsp dried mixed herbs; 2 tbsp olive oil; 3 clove/s garlic, crushed; 400 g can Essential Red Kidney Beans, drained and rinsed; 250 g pouch wholegrain rice, heated according to pack instructions; 2 tbsp Cooks’ Ingredients Smoky 3 Chilli Paste; 1 Essential Green Pepper, diced

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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 large, loose Essential Onion, finely chopped
500g pack Essential British Pork Mince 8% Fat
1½ 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

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.
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.
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