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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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.
You can control the consistency of the chilli sauce by adding more water, a splash at a time, without compromising the robust flavours.
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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