Bean chilli with a rice trio, coriander and green onion
Our naughty little bean chilli pays homage to its Mexican heritage. We’ve teamed kidney beans, sweetcorn and capsicum in a hearty stew with a punchy paprika, coriander and cumin spiced sauce and topped it with a trio of rice. Kidney beans are a great source of cholesterol-lowering fibre and the added rice will help keep you full until dinnertime.
Rice 36%, kidney bean 20%, tomato polpa 20%, sweetcorn 7.35%, capsicum 7.35%, onion 5%, garlic, olive oil, cinnamon, cayenne, smoked paprika, cumin powder, coriander powder, salt, pepper, coriander, spring onionDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Microwave: 2 ½ - 3 minutes on High
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.