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

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.