REVIEW: Charlie Bigham's Chilli Con Carne & Mexican Rice for 2 #Blogmas2024

I love Mexican food so had to try this out.

PACKAGING: Wooden tray, cellophane wrap and cardboard sleeve

INGREDIENTS: Cooked Rice (Water, Rice), British Beef (16%), Tomatoes, Onions, Red Kidney Beans, Red Peppers, Black-Eye Beans, White Wine, Sweetcorn, Carrots, Cheddar Cheese (Milk), Rapeseed Oil, Lemon Juice, Chorizo (Pork, Pork Fat, Paprika, Salt, Garlic), Celery, Tomato Purée, Lime Juice, Garlic Purée, Soy Sauce (Water, Soya Beans, Wheat, Salt), Honey, Chicken Stock (Chicken, Dried Potatoes, Water, Yeast Extract, Salt, Chicken Fat), Red Pepper Flakes, Semi-Dried Tomatoes, Beef Stock (Yeast Extract, Water, Beef Bone Stock, Salt, Molasses, Tomato Purée, Dried Onions, Sunflower Oil, Black Pepper), Cornflour, Salt, Oregano, Ground Cumin, Parsley, Sunflower Oil, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Chipotle Peppers, White Wine Vinegar, Ground Coriander, Smoked Paprika, Tomato Paste, Chillies, Black Pepper, Thyme, Sugar, Dried Oregano, Ground Star Anise, Extra Virgin Olive Oil, Ground Bay Leaves, Colour: Paprika Extract, Garlic, Onion, Secret ingredient: obsession

NUTRITIONAL INFORMATION (as sold per 100g):

Energy: 599 kJ
Energy: 142 kcal
Fat: 4.6g
- of which saturates: 1.4g
Carbohydrate: 16.9g
- of which sugars: 2g
Fibre: 1.2g
Protein: 7.5g
Salt: 0.6g

HOW TO COOK:

Electric 220°C, Fan 200°C, Gas Mark 7 (+10 mins) Please don't grill!

Pre-heat oven. Remove film but leave the chilli con carne and rice in their wooden trays. Unfold the foil and tightly wrap over the top of the rice.
Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 25 mins.
Leave to stand for 2 mins before serving. Make sure it's piping hot. This recipe includes some raw ingredients and isn't suitable for microwaving. Not suitable for freezing.