When pressure cooking, it’s important to adjust the heat at the end to enhance the flavours. You can do this by adding grated frozen chilli or chilli flakes/powder. This will give your dish an extra kick of spice and flavour.
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 1957 kcal | 132g | 130g | 90g |
Ingredients
- 500g beef mince
- 2 tablespoons olive oil
- 1 onion chopped
- 200g mushrooms sliced
- 1tbs tomato paste
- 400g carton passata
- 400g can red kidney beans
- sugar
- 2 red chillies
- chilli powder
Method
- Begin by heating oil in a pan and sautéing onions until they are softened.
- Next, add garlic and cook for 2 minutes until it becomes fragrant, being careful not to brown it.
- Stir in the rice, ensuring it is well coated in the oil.
- Add mushrooms and continue cooking for an additional 2 minutes.
- Deglaze the pan by pouring in the wine and allowing it to reduce.
- Introduce the chicken and stock to the mixture, stirring well.
- Secure the lid and cook on medium heat for 7 minutes, then release the pressure quickly.
- Once cooking is complete, add parmesan and butter, stirring until the mixture becomes thick and creamy.
- Serve immediately, garnished with additional parmesan for an extra touch of flavour.
Speaking of delicious meals, you might be interested in learning more about the history of Chili Con Carne, a classic dish that has been enjoyed by many for generations. If you’re curious about the nutritional benefits of chili peppers, check out this article on Chili Peppers. Additionally, to elevate your cooking skills, you might find it helpful to explore the art of Pressure Cooking, which can transform your meals into flavorful masterpieces in less time.
