Thursday, November 10, 2011

Beef Chilli Hot Pot and Rice - 13 Pro Points per Serving (serves 2)

Prep: 20 mins
Cooking: 1hour 30 mins
8oz steak diced
1 can 400g tinned tomatoes with herbs
1 red pepper chopped and de-seeded
1/2 chilli chopped and de-seeded (or more if you like it really spicy) alternatively, 1/2 tsp of chilli powder
200ml Beef stock cube
4 sprays low cal sunflower oil / 1 tsp olive oil
120g Rice
Utensils required:
Large non-stick pot
Oven proof Casserole dish with lid
  1. Heat oven to 180 degrees
  2. Spray your non-stick pot with oil and begin to brown the meat.
  3. Add some salt and pepper to the meat
  4. Once browned add the peppers and the chilli (if using fresh chilli) and cook for 2 mins
  5. Add the tomatoes (and chilli powder if using instead of fresh) and beef stock
  6. Bring to a boil
  7. Once boiling transfer to casserole dish and place into the oven for 1 1/2 hours
  8. When the Chilli is ready cook rice according to the packet

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