Chilli stew with rice
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My hubby likes hot dishes, so one day I decided to indulge him. After eating this dish he was very happy and with the smile in his face 🙂 He even wasn’t disturbed that in this stew was corn, that he really doesn’t like. Tomatoes brought the right freshness. I think that this dish is really very good balanced.
Chilli stew with rice
Time needed:
Yields: 3 servings
Calories: 335 kcal / serving
Ingredients:
- 1/2 green chilli peppers, jalapeño (I used 2 small marinated chilli peppers)
- 1 onion
- 1 clove garlic
- 1/2 tbps. oil
- 200 g mince meat
- Taco seasoning or other spices to taste
- 150 ml rice
- 300 ml water
- 2 tomatoes
- 50 ml corns, frozen or canned
Directions:
- Wash, de-seed and chop chilli.
- Peel and chop onion and garlic clove.
- Sauté chilli, onion and garlic in stainless steel pot with oil.
- Put in mince meat and fry till it crumbles.
- Season with spices, put rice and pour water.
- Cover with a lid and boil about 15-20 minutes.
- Wash and cut in cubes tomatoes.
- Mix tomatoes and corn into the stew.
- Serve with crunchy salads and tablespoon of natural yoghurt or sour cream.
- Enjoy!
Source: Didžioji virtuvės knyga (Alma Littera, 2004)
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