Recipe Ingredients
- 1 tbsp Oil
- ½ onion, thickly sliced
- 2 peppers, deseeded and sliced thickly
- 2 cloves garlic, finely chopped
- Smokey herb spice blend
- 1 box chilli and pepper passata
- 150g rice to serve (half for each meal) (or optional nacho chips)
- Salt to taste
Optional Extras
- sour cream, guacamole, cheese, jalapenos
Recipe Instructions
| Heat the oil in a large pan. Add the garlic, onion and peppers, and cook for about 10-12 minutes until softened and starting to brown. Add in the spice blend, mix to coat evenly and cook for a few more minutes. Tip in the chilli passata, mix well and bring to a gentle bubble for 10 more minutes or until the chilli is thickened and the veg soft. Salt to taste and serve with rice or turn into nachos by serving on nacho chips. Serve with any of the optional extra toppings – a dollop of sour cream works a treat. Rice cooking instructions: Boil a kettle of water and add to a pan on a medium heat (or just fill a pan with water and bring to the boil). Once the water is boiling add your rice, stir it and boil gently (it is on too high if the pan starts to boil over) for 10-12 minutes or until the rice is soft. Drain and serve. |
