*This post is sponsored by Hello Fresh!, however, all opinions are my own
If you read my blogs regularly, you’ll know that I love to cook, playing with different ideas, cuisines and flavours; mine and Adam’s bookshelf is testament to that as it creeks under the weigh of our many, many cookbooks.
The problem is that I’m also pretty
lazy time-poor and some nights, the last thing I want to do is spend two hours in the kitchen, chopping, cooking and cleaning it all up again after a long day at work. I also know that reaching for the takeaway menu or chucking a frozen pizza in the oven isn’t really a sustainable option either, for our health or bank accounts.
That’s why, about three years ago, me and Adam decided to give Hello Fresh! recipe boxes a go after my friend recommended them and we never looked back. For me, the sheer convenience, flexibility and range of options available have always been worth every penny.
If you’ve never heard of them before, you basically pick a plan to suit you, tell them what you do or don’t like, any dietary requirements, how many people you’re cooking for, how often you’d like to receive boxes, how many meals you’d like and they deliver straight to your door (if you fancy £10 off your first Hello Fresh! box, click here).
By now we’ve found that certain recipes from the boxes have become firm favourites in our household and this Veggie Chill with Brown Rice is one of them, especially at this time of year. It’s easy to make and really filling so is a handy mid-week option. I’ve replicated the full recipe below, however, you can find the link here on the Hello Fresh! website, along with loads of others.
1x red onion
1x bunch of coriander
1x pot of Mexican spice
1x tin of chopped tomatoes with onion and garlic
1x bag of baby spinach
1x sachet of BBQ sauce
1x green pepper
1x tin of mixed beans
1x sachet of tomato puree
75g soured cream
1x small bag of brown basmati rice
1x vegetable stockpot
1 – Halve, peel and thinly slice the red onion. Halve the green pepper, remove and discard the core. Chop into small chunks. Roughly chop the coriander (stalks and all), drain and rinse the mixed beans in a colander.
2 – Heat a splash of oil in a large saucepan on medium-high heat. Add the red onion, cook, stirring occasionally until starting to soften, 2 mins Add the pepper and cook, stirring occasionally, for another 3 mins.
3 – Add the Mexican Spice mix and tomato puree. Cook, stirring, for 1 min. Stir in the veg stock powder until dissolved, then pour in the finely chopped tomatoes with onion and garlic, bbq sauce and mixed beans. Add a pinch of sugar if you have some. Bring to the boil, stir to dissolve the stock powder, lower the heat and simmer until thickened, 5-6 mins.
4 -Cook the rice according to pack instructions.
5 – Meanwhile, pour the sour cream into a small bowl. Grate in the lime zest, mix well and season to taste with salt and pepper. Chop the lime into wedges.
6 – Stir the spinach through the chilli, one handful at a time, until wilted, 2-3 mins. Season the chilli to taste with salt and pepper. Add a splash of water to loosen if you like. Serve the brown rice in bowls topped with the veggie chilli,. Add a drizzle of the limey sour cream and a sprinkle of coriander. Finish with the lime wedges for squeezing over.