Name: Mexican Veggie Chilli
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 packet of tilda kids vegetable & wholegrain rice; 1 spring onion, snipped; 1 pinch of mild chilli powder; 0.25 tsp of cumin powder; 0.25 tsp of cinnamon powder; 0.25 red pepper, diced; 4 mushrooms, diced; 0.5 tbsp of olive oil; 2 tablespoons of kidney beans, drained and rinsed; 1 tomato, chopped

Mexican Veggie Chilli

By 33519Published on 06 September 2021Tangy tomato, mild spices and kidney beans make this a scrumptious mini Mexican feast! Combined with healthy basmati rice and plenty of tasty veg, you can be confident that your littleone is enjoying a bowl of wholesome deliciousness!

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Time and servings

25 minsTotal time

1Servings

25 minsCooking time

Ingredients

1 packet of tilda kids vegetable & wholegrain rice
1 spring onion, snipped
1 pinch of mild chilli powder
0.25 tsp of cumin powder
0.25 tsp of cinnamon powder
0.25 red pepper, diced
4 mushrooms, diced
0.5 tbsp of olive oil
2 tablespoons of kidney beans, drained and rinsed
1 tomato, chopped

Method

Step 1
Heat the oil in a pan and add the spring onion, chilli, cumin and cinnamon powders.
Step 2
Allow to cook for 3-4 minutes until softened.
Step 3
Add the pepper and mushroom and cook for a further 3-4 minutes.
Step 4
Add the rice, stir through and cook for 3 minutes.
Step 5
Add the beans and fresh tomato, cook for a minute and then turn down the heat and allow to simmer for 10 minutes.

Mexican Veggie Chilli