SW recipe: Cheesy Chilli Rice Bake


  • 300g easy quick cook rice (brown or white), rinsed under cold water to release the starch
  • 250g 5% pork mince
  • 250g 5% beef mince
  • 1 white onion, peeled and diced
  • 1 tin chopped tomatoes
  • 1 500g carton passata
  • 1 small tin sweetcorn, drained (or a good handful of frozen sweetcorn)
  • 1 beef oxo cube
  • 1 tin red kidney beans
  • 1 SpiceNTice chilli con carne kit
  • 80g lighter cheddar


  1. Preheat oven to 180°C fan.
  2. Fry the onion with the contents of sachet 1 of the spice kit in a deep frying pan.
  3. Remove the cassia bark and add the mince and fry until brown, keep stirring and break the mince up as you go.
  4. In an oven proof dish add the rice, chopped tomatoes, passata, sachet 2 of the spice kit, sweetcorn, oxo cube, kidney beans and the cooked mince plus 300ml water and stir to mix everything together.
  5. Cover with foil and cook in the oven for 25 – 30 minutes. Give it a quick stir halfway through.
  6. The rice should be cooked and the sauce absorbed. Pop it back in the oven if it needs longer, add extra water if needed.
  7. Sprinkle the cheese on top and pop under the grill until melted and golden.
  8. Serve with a side salad.

credits: hickmansslimkitchen.com

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