Ingredients

250g brown basmati rice
1/2 tbsp sunflower oil
1 bunch salad onions, finely chopped
1 red pepper, cut into 1cm dice
500g pack British turkey thigh mince
1½ tbsp chipotle paste
2 x 400g cans chopped tomatoes
400g can chickpeas, drained and rinsed
4 tbsp low fat Greek or natural yogurt (optional)

 
250g brown basmati rice

 
1/2 tbsp sunflower oil

 
1 bunch salad onions,
finely chopped

 
1 red pepper, cut into
1cm dice

 
500g pack British turkey thigh mince

 
1½ tbsp chipotle paste

 
2 x 400g cans chopped tomatoes

 
400g can chickpeas, drained and rinsed

 
4 tbsp low fat Greek or natural yogurt (optional)

 
250g brown basmati rice

 
1/2 tbsp sunflower oil

 
1 bunch salad onions,
finely chopped

 
1 red pepper, cut into
1cm dice

 
500g pack British turkey thigh mince

 
1½ tbsp chipotle paste

 
2 x 400g cans chopped tomatoes

 
400g can chickpeas, drained and rinsed

 
4 tbsp low fat Greek or natural yogurt (optional)

Method

1. Cook the rice according to pack instructions. Heat the oil in a casserole or large saucepan over a medium heat. Add the white parts of the salad onions, most of the green parts (reserve the rest for garnish) and the red pepper. Fry for 3-4 minutes until softened.

2. Increase the heat and add the turkey mince. Fry for 5 minutes until the mince is starting to brown. Season. Add the chipotle paste and fry for another minute, then add the tomatoes and chickpeas. Lower the temperature to medium. Cover and simmer for 10 minutes, then remove the lid and cook for a final 5 minutes.

3. Spoon the chilli over the hot rice with a spoonful of yogurt (if using) and scatter with the reserved chopped salad onions.

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