Beef Chilli Con Carne With Saffron Rice

20m
Prep Time

2.5h
Cook Time

2h 50m
Ready In

Recipe: #23854

May 26, 2016

Categories: Stewing Beef, Rice, White Rice, Onions, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Canned Tomatoes, Beef Dinner, more

recipe by:
ImPat

"From one of our national supermarkets and their monthly magazine."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (786.5 g)
Calories 1370.4
Total Fat - 52.5 g
Saturated Fat - 23.7 g
Cholesterol - 339.8 mg
Sodium - 577.9 mg
Total Carbohydrate - 165.9 g
Dietary Fiber - 30.8 g
Sugars - 10.1 g
Protein - 58.5 g
Calcium - 1074.4 mg
Iron - 19.1 mg
Vitamin C - 29.7 mg
Thiamin - 0.8 mg

Step 1

Preheat oven to 140C.

Step 2

Heat the oil in a large ovenproof saucepan over medium heat and cook the beef in batches stirring for 6 minutes or until browned and then transfer to a plate.

Step 3

Add the onion and star anise and cook, stirring for 4 minutes or until the onion softens and then add the garlic, Mexican seasoning, cinnamon and bay leaves and cook for 1 minute or until fragrant and then return beef to the pan and stir to combine.

Step 4

Add the tomato, liquid gravy and 1 cup (250ml) of water and bring to the boil and taste and season with salt and pepper.

Step 5

Cover the pan and place in oven and bake, stirring occasionally, for 2 hours or until the meat is tender and sauce thickens slightly.

Step 6

Add beans and stir to combine and bake for a further 10 minutes or until the beans are heated through.

Step 7

Meanwhile a medium saucepan over medium heat and add the oil and onion and cook stirring, for 4 minutes or until the onion softens and then add the rice and cook, stirring to coat, for 1 minute and then add the saffron mixture and reduce heat to low, cover and simmer for 12 to 14 minutes or until the liquid is absorbed.