A summer twist on chilli, ready in 15 minutes. The recipe is easily doubled to share with friends – just add ripe Essential avocado, flatbreads and soured cream.
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Ingredients
1 tbsp olive oil
1 Essential Green Pepper, chopped
2 clove/s garlic, crushed
1/2 x 120g pack Cooks’ Ingredients Chorizo Crumbs
2 tsp Cooks’ Ingredients Deep South Cajun rub
395g can Essential Red Kidney Beans In Chilli Sauce
250g pack wholegrain, wild & red rice
150g pack Essential Cooked King Prawns
1/2 x 25g pack coriander, chopped, to serve
Method
Heat the oil in a medium
frying pan over a mediumhigh heat. Add the green
pepper and sauté until soft,
for 2-3 minutes. Stir in the
garlic, chorizo and Cajun rub
and cook for 1 minute more,
until fragrant.
Pour in the beans and
sauce, along with 50ml water,
then stir and reduce the
heat. Simmer for 3 minutes.
Meanwhile, cook the rice
according to pack instructions.
Stir the prawns into the
beans and simmer for about
1 minute, or until hot through.
Serve over the rice then
scatter with the coriander.
Cook’s tip
You can control the consistency of the chilli sauce by adding more water, a splash at a time, without compromising the robust flavours.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,804kJ/ 668kcals
Fat
23g
Saturated Fat
6g
Carbohydrates
69g
Sugars
13g
Fibre
16g
Protein
37g
Salt
3.9g
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