About this recipe:Cooking the rice with the rest of the ingredients came from my South African upbringing. It's my family's ultimate comfort food. I often make 2 lots up - 1 for the chili lovers and another (minus the hot stuff) for the chili haters! Both are extremely tasty and easy to prepare. Can be reheated next day too if you make too much! You can also add more veg depending on what's in the fridge.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Dry fry the minced beef. Stir in the onion, mushroom, pepper and celery. Add these to the mince and cook on a medium heat for 5 minutes.
Once the mince is browned and the onions softened add the chopped tomatoes, OXO cube, basil, mixed herbs and salt and pepper. If you don't like chili you can leave this out and still get a tasty dish. If you do, add chili now, as much or as little depending on preference, then add cumin and paprika.
Give it a good stir and then add the red wine and rice.
Finally, add enough water to cover. (As a guideline remember how much water you would normally use when cooking rice.)
Bring to the boil, cover and simmer until the rice is cooked to your liking and has absorbed the water. If needs be add more water throughout cooking.
Eat on its own or serve with a side salad and garlic bread for a filling treat!
If you're on a bit of a health kick this is also great with more veg added, brown rice and turkey mince.