Mexican Veggie Chilli
By 33519
Published on 06 September 2021
Tangy 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!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.