Louisiana Lamb Chilli Bowl


1 red onion
3 cloves of garlic
1 cup of long grain rice
2 cups of chicken stock
2tbsp of olive oil
1 red capsicum
1 green capsicum
1 stick of celery
3 large roma tomatoes
1tbsp of canola oil
400g of red beans
700g of Moe’s At Home Lamb

Cajun spice mix:

1tsp of paprika
1tsp of cumin
1tsp of cayenne pepper
1tsp of onion powder
1tsp of garlic powder


Sour cream
Spring onion


Finely cut half the red onion and garlic cloves.
Rinse rice in cold water.
Fry onions and garlic in small until fragrant, adding rice and frying for a few minutes.
Add chicken stock and bring down the heat to low and set aside for 20 minutes.
Cook Moe’s At Home according to packet instructions.
Finely chop the rest of the vegetables, frying the capsicums, celery and onion in 1 tbsp of canola oil.
Add Cajun spices and the chopped tomatoes stir and leave on low for 10 minutes.
Add Moe’s at Home and 400g of rinsed red beans.
Serve with a healthy dollop of sour cream and chopped spring onion.
Pig out.