MEXICAN RICE & MINCE

Ingredients

1 large Onion
500g Mince (Lean)
Mexican seasoning
2 Carrots (200g)
2 x 400g Cans chopped tomatoes
1 Can OK Mixed Veg
1 Cup OK Rice
1 Cup water
1 Cup Corn (Whole Kernel or Frozen)
300g Mixed peppers (chopped)
2 Chillies (chopped)
Salt
Black Pepper

MEXICAN RICE & MINCE

4
40 Minutes

Method

  • In a large saucepan, sauté onion and peppers
  • Add mince, chilli and seasoning. Cook until browned
  • Add grated carrots and continue to cook while you do the next step;
  • Blend 1 can of chopped tomatoes into a purée and add to the pan
  • Add the other can of chopped tomatoes to the pan
  • Stir well while adding the rice and water
  • Cover and simmer for 15 minutes
  • Add the corn
  • Cover and simmer for another 5 – 10 mins.
  • Liquids should be absorbed and rice tender.

Serve with guacamole and salsa over the top

Notes

Add red kidney beans for extra texture! Use any leftover as a filling for wraps, or serve with salad.