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Vegetarian chilli beans with salad and rice
Directions#
Cook rice following packet instructions.
Place chilli beans in a large pot and cook until boiling then remove from heat.
Wash, core and shred lettuce.
Serve chilli beans with cooked rice, lettuce, grated carrot, sour cream and cheese as per guidance below.
Tip
Portioning guidance
Portion out a reference plate for each meal size to guide your portioning:
- Years 0 to 3: Serve about 90g beans, 85g rice, 15g lettuce, 15g carrot, 12g cheese, 10g sour cream.
- Years 4 to 8: Serve about 120g beans, 110g rice, 21g lettuce, 21g carrot, 17g cheese, 12g sour cream.
- Years 9 and above: Serve about 145g beans, 135g rice, 25g lettuce, 25g carrot, 20g cheese, 15g sour cream.
Special diet substitution ideas#
- Vegan: use vegan cheese instead of dairy cheese. Omit sour cream. Serve larger portion of beans.
- Gluten-free: use gluten-free chilli beans.
- Dairy-free: use vegan cheese instead of dairy cheese. Omit sour cream. Serve larger portion of beans.
- Halal: use gelatine free sour cream or yoghurt instead of sour cream.
Tip
Recipe tips
- This recipe uses smaller cans of chilli beans as they are cheaper than larger options.
- If your ākonga prefer cooked vegetables, omit the salad and add an equivalent quantity of suitable vegetables such as corn, carrot and onion to the beans and cook for longer.
Gilmours product information#
| Product description | Pack size |
|---|---|
| Pams rice basmati | 5kg |
| Pams beans chilli mild | 425g |
| Alpine cheese edam grated | 5kg |
| Fresh Connection carrot grated | 1kg |
| Lettuce | Each |
| Tatua sour cream | 1kg |
