Ingredients
- 20 Ardo Corn ribs
- 500g Ardo Red kidney beans
- 250g Ardo Herb mix alla Mexicana
- 250g Ardo Diced Carrots
- 250g Ardo Diced Onions
- 500g Ardo Grilled Red pepper diced
- 500g Ardo Tricolore lentils mix
- 1.5kg Ardo Rice or Basmati rice
- 300g sour cream
- 3 limes
- Cumin
- Smoked paprika powder
- Bay leaves
- 5dl passata
- 5dl hot salsa
- 125g tomato concentrate
- 5 dl vegetable stock
- 1dl olive oil
- 1dl liquid butter
- Tex Mex seasoning
- Pepper and salt
Allergens
Lactose
Preparation
- Stirfry the vegetables together with the herb mix alla Mexicana in some olive oil.
- Add cumin, bay leaves and the smoked paprika powder and let them simmer till tender.
- Add the vegetable stock, tricolore lentil mix, passata, salsa and tomato concentrate. Let it boil 20 minutes on low heat.
- Add the red kidney beans and season with pepper and salt.
- Add a lime to finish.
- Season the corn ribs with some liquid butter and Tex Mex seasoning and oven bake them at 180-200°C for 12-14 minutes.
- Steam the (basmati)rice and serve with the chili con carne and corn ribs.
- Finish the dish with a spoon of sour cream.
Ardo products used in this recipe
