Baked chilli con carne and rice

This is not something that I make often but it is tasty and really easy because I use a spice sachet for the chilli and pre-cooked rice. Couldn’t be easier!


  • 500g lean beef mince
  • 1 chopped onion
  • 3 chopped peppers
  • 1 tablespoon of tomato purée
  • 1 clove of chopped garlic
  • 1 teaspoon of sugar
  • 1 tablespoon of olive oil
  • 400g chopped tomatoes
  • 400g kidney beans
  • 1 sachet of chilli con carne spice
  • 200ml water
  • Salt and pepper to taste
  • 500g cooked rice
  • Grated cheddar cheese for the top


    Fry the chopped onion, peppers and garlic in a tablespoon of olive oil until they begin to soften, add the tomato pure and cook for a couple of minutes with the veg
    Add the mince and brown slightly
    Add the chilli spice, tomatoes, sugar, water and kidney beans and stir through
    Simmer for at least 20 minutes, stirring frequently
    While the beef cooks, pre-heat the oven to 180°C
    Cook the rice
    Put a layer of rice into an ovenware dish
    Put a layer of the chilli sauce ontop of the rice and add some grated chees, I used cheddar
    Bake in the oven for about 20 minutes, until the cheese is nicely browned.

P.S. This dish can be made ahead and kept in the fridge or freezer, when placing in the oven again I would make sure that it is at room temperature and bake in the oven for about 45 minutes to make sure it’s piping hot.

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