Ultimate jalapeño chile
A day off work dedicated to playing guitar and new releases on Spotify meant something slow cooked was on the menu. I whipped up a ragù intended for bolognese, but after catching up on Jamie’s Super Food, I fancied something healthier – Chile!
Chile’s I make contain about 50% veg making them much better for you, packed with loads of flavour and texture. Jalapeños are a huge part of this and are a brilliant combo of both sweetness and heat. I’d normally put in kidney beans as well but had none in today, boo!
Keeping on trend with super foods, I’ve started switching out white basmati for brown. It has twice the fibre of white and brings with it a subtle nutty flavour. It doesn’t quite work for chinese, thai or curry dishes but it’s great here.
All in this probably takes about 30 mins to make and most of that is the brown rice. Switch out to white basmati and this is easily a 15 minute meal from ragù left overs.
- Ragù made however you like it
- Jalapeños and their oil
- Chestnut mushrooms
- Red peppers
- 1tsp chilli powder
- 1tsp paprika
- 1tsp garam masala
- Spring onions
- Cheddar cheese grated
- Brown basmati rice
- Place 1 part brown basmati with 4 parts cold water and a pinch of salt in a saucepan. Bring to the boil then turn down the heat to steam for 25 mins.
- Slice up whatever mushrooms you fancy and dry fry until they take on some colour. Place to one side. Dry frying and adding in later stops them becoming slimy.
- Add the diced pepper, jalapeños, chilli, paprika and garam masala to a saucepan along with some of the jalapeño oil. Cook through for about 5 minutes, then add the ragù.
- Simmer on a low heat for about 10 minutes to allow all the flavours to blend. At this point try it; temper the heat to your liking either with more jalapeño’s or more ragù.
- Just before serving throw in the diced spring onions and previously dry fried onions, stir through then serve with the rice.
- Cheddar is the perfect cheese for chile and if you use a strong cheese you don't need to use too much.
- Add a final sprinkle of chilli flakes and spring onions