Chilli Rice Bowl
Rice bowl topped with quick bean chilli and cheese. Makes 2 servings.
33 min · Serves 2 · Vegetarian · ≈834 kcal per serving · ≈39 g protein
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Ingredients
- 240g dry basmati rice
- 300g cooked kidney beans, drained
- 200g canned black beans, drained
- 300g tinned chopped tomatoes
- 100g onion
- 6g fresh red chilli
- 3g cumin seeds
- 60g vegetarian-rennet cheddar
- 3g salt
Method
- Cook rice. Simmer onion, chilli, cumin, tomatoes, beans and salt 18 minutes.
- Spoon chilli over rice.
- Scatter grated cheddar to melt from heat.
Contains: dairy.
This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.