Chilli Lettuce Leaves

Perfect finger food and for enjoying with friends, this versatile recipe provides a healthy kick of flavour with refreshing salad leaves and soured cream.

1. 1

   Fry the onion and mince in a large saucepan to brown.

2. 2

   Stir in the chilli powder and cook for 1 minute.

3. 3

   Add the tomatoes and kidney beans, cover and cook for 15-20 minutes.

4. 4

   Allow to cool slightly.

5. 5

   Place 16 large lettuce leaves on a large platter or 4 onto 4 plates.

6. 6

   Heat the rice and divide between the leaves.

7. 7

   Top with the chilli and serve with soured cream.