CentMenu / Dinner · Lunch
Pork and bean chili rice
Mixed ground meat, beans and corn make a hearty tomato chili for rice.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) ground beef and pork
- 1.06 lb (480 g) kidney beans
- 7.05 oz (200 g) sweetcorn
- 9.88 oz (280 g) long-grain rice
- 1.32 lb (600 g) canned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1½ tsp (3 g) ground cumin
- 1¾ tsp (4 g) chili powder
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Add 1.06 lb (480 g) ground beef and pork and fry over medium-high heat for 8 minutes, breaking up clumps; stir in 1½ tsp (3 g) ground cumin and 1¾ tsp (4 g) chili powder.
Drain and rinse 1.06 lb (480 g) kidney beans and 7.05 oz (200 g) sweetcorn; add with 1.32 lb (600 g) canned chopped tomatoes and ½ tsp (3 g) salt and simmer over low heat for 20 minutes, until the meat reaches 160 °F (71 °C).
Meanwhile, cook 9.88 oz (280 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Serve the chili over the drained rice.