Chili Beef with Black-Eyed Peas Recipe

Ingredients :

Serves 1

• 1 tsp olive oil

• 1 small onion, finely chopped

• 1 garlic clove, crushed or finely chopped

• 1 small green bell pepper, seeded and chopped into ½-inch / 1-cm squares

• 2¾oz / 75g extra-lean braising beef, finely diced

• 1 tsp concentrated vegetable stock

• 2 tsp tomato paste

• ½ green chili, seeded and finely chopped

• ¹/₃ cup drained canned black-eyed peas or kidney beans, rinsed

• 3½oz / 100g chopped canned tomatoes

• ½ tsp chili sauce

• 1¾oz / 50g white rice

• pepper

Method :

1. Heat the oil in a nonstick skillet and sauté the onion, garlic, and bell pepper over medium heat for 2-3 minutes, until the onion is softened and just turning golden.

2. Add the braising beef and cook, stirring, until browned on all sides. Add the remaining ingredients, except the rice, and season to taste with pepper. Stir well and bring to simmer point. Reduce the heat, cover, and cook for 30 minutes, then check the dish for heat, seasoning and dryness. Add extra chili sauce, very finely chopped fresh chili, or chopped pickled chilies if it is not hot enough for you, and add water if the sauce looks too dry. Cook for 25-30 minutes more, until the meat is completely tender.

3. Meanwhile, cook the rice according to the instructions on the packet. Drain and transfer the cooked rice to a warm plate, spoon the sauce over it, and serve.

Nutritional Facts :

Calories : 445

Fat: 8.5g

Saturated Fat: 2.1g

Salt: 1.2g