Turkey chilli with basmati rice and soured cream family recipe, by Marley Spoon
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 onion
- 2 red pepper
- 10g fresh coriander
- 1 chopped tomatoes
- 1 black beans
- 70g tomato puree
- 3 dark chocolate
- 10g Mexican chilli con carne spice
- 300g basmati rice
- 200g soured cream
- 1tbsp dark brown sugar
Method
- STEP 1
Cook rice
Rinse the rice under cold water. Place in a medium saucepan and add 1/2tsp of salt. Cover with 600ml of cold water. Bring to a boil. Cover with a tight fitting lid, reduce the heat to low and cook for 12-14mins. Set aside with the lid on until ready to use.
- STEP 2
Prepare vegetables
Peel and finely chop the onion. Wash, deseed and roughly chop the peppers. Peel and finely chop the garlic. Wash, pick and roughly chop the coriander leaves and finely chop the stalks.
- STEP 3
Cook vegetables
Heat 2tbsp of oil in a large saucepan over a medium heat. Add the onions, garlic and red pepper pieces and sauté for 4-5mins, until soft.
- STEP 4
Brown mince
Add the Mexican spices (to preference) and turkey mince, break up with a wooden spoon, stirring until cooked through, about 4mins. Meanwhile, drain and rinse the black beans.
- STEP 5
Add tomatoes
Add the tomato paste and the tinned tomatoes. Fill the empty tin with water and pour into the saucepan. Add the chocolate, 1tbsp of sugar (preferably dark brown), coriander stalks, half the leaves and salt and pepper. Continue cooking for 15mins, stirring every so often.
- STEP 6
Add beans
Now add the beans and cook for a further 5mins to warm through. Use a fork to fluff up the rice. Plate with the chilli, then garnish to preference with the remaining coriander leaves and a dollop of seasoned soured cream.
