Chili with capuchins

Name: chili with capuchins
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 200 g unpolished rice; 1 onion; 1 bag paprika mix; 2 el sunflower oil; 360 g tofu stir fry mince; 60 g mix for chili con carne; 1 look young capuchin in canned 800 g

Mexican chili con carne with rice and capuchin.

Ingredients

200 g unpolished rice
1 onion
1 bag paprika mix
2 el sunflower oil

360 g tofu stir fry mince
60 g mix for chili con carne
1 look young capuchin in canned 800 g

Directions

Boil the rice according to the instructions on the package. Chop the onion and cut the peppers into strips.
Heat the oil in a wok or frying pan and stir-fry the onion and pepper for 5 minutes. Add the stir-fry mince and stir-fry 1 min.
Add 300 ml water and the chili con carne mix, stir well and cook gently for 5 minutes.
Drain the capuchins and collect the moisture. Add the capuchin to the chilli and stir in so much of the moisture that it becomes smooth.
Warm through for 4 minutes. Serve the chili with the rice.