Creamy Chili Con Rice Bake
Creamy Chili Con Rice Bake

Creamy Chili Con Rice Bake

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Intermediate

  • Main dish
  • Treenut-Free
  • Nuts / Peanuts-Free

INGREDIENTS

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2 tablespoons Vegetable Oil
6 cloves garlic, minced
1 piece onion, chopped
1 piece red bell pepper, chopped
500 grams freshly ground beef
1 teaspoon Spanish paprika
1/2 teaspoon cumin powder
1 teaspoon Chili Powder
1 sachet MAGGI® Magic Sarap®
1/4 teaspoon freshly ground pepper
1/4 cup Tomato Paste
1 tablespoon Brown Sugar
1 cup Water
2 tablespoons Butter
1 tablespoon Annatto Seeds
1 packet NESTLÉ® All Purpose Cream
3 tablespoons melting cheese
1/2 sachet MAGGI® Magic Sarap®
3 cups Cooked Rice
3 tablespoons melting cheese
1 tablespoon minced parsley
2 tablespoons Butter
1 tablespoon Annatto Seeds
1 packet NESTLÉ® All Purpose Cream
3 tablespoons melting cheese
1/2 sachet MAGGI® Magic Sarap®
3 cups Cooked Rice
3 tablespoons melting cheese
1 tablespoon minced parsley

STEPS

Step 1 Sauté garlic, onion, bell pepper and ground beef in oil for 10 minutes.
Step 2 Add paprika, cumin, chili powder, MAGGI® Magic Sarap®, pepper, tomato paste and sugar. Cook for 5 minutes. Add water and simmer for 10 minutes. Set aside. (15 mins)
Step 3 Combine butter and annatto seed in a sauce pan. Gently heat for 2 minutes. Strain and discard annatto seeds. Stir in NESTLÉ® All Purpose Cream, cheese and MAGGI® Magic Sarap®. Gently heat for 2 minutes while mixing. Set aside. (5 mins)
Step 4 Lightly press cooked rice at the bottom of a baking container. Spread meat mixture and pour cheese sauce on top. Grate cheese on top and bake for in a preheated oven for 10 minutes or until top is golden brown. (5 mins)
Step 5 Remove Chili Rice Bake from the oven. Top with parsley and serve warm. (2 mins)

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