Mexican Chilli and Rice
Are you an overworked and stressed out student? This column is all about de-stressing by cooking easy-peasy budget meals in quick time, with ingredients that you can buy from your local Pack N Save or Countdown. Feel free to crack open a can of beer or a glass of wine while you’re trying out this recipe to make cooking more fun.
‘Rav’s Easy-peasy meals’ is all about no fancy meat cuts from the gourmet butcher or out of season vegetables from the grocer, but frozen vegetables, meat from the supermarket chillers and some pasta, rice and noodles that can be easily microwaved or cooked on the stove top.
So, this column is about taking you on a similar food odyssey that provides you with simple recipes for what I call “student grub” but with a variety of tastes including Kiwi, Italian, Chinese, Indian and Mexican. The following recipe is for the cold nights we have these days and would be nicely accompanied by a glass of red.
Mexican Chilli and Rice (for 4)
Ingredients:
2 packets Uncle Ben's Mexican Rice
500 grams beef (or lamb) mince
400 gram can of Chilli beans
400 gram can of Watties Mexican Tomatoes
1 cup of frozen vegies (diced peas, carrots celery etc.)
1 cup of stock (chicken or beef or vegetable)
3 Tbs cooking oil
1 onion diced
1 tsp garlic paste
2 tsp curry powder
1 tsp cumin powder
1 tsp dried oregano
2 tsp salt
Method:
Heat oil in a large sauce pan and add diced onions to slowly turn golden (5 minutes) and add garlic and mince.
Brown meat on medium heat and then add all the spices and salt and cook for a few more minutes.
Add the stock, vegetables, tomatoes and beans and simmer for 15 minutes.
While the mince is simmering follow microwave instructions and cook the rice.
Serve mince and rice together along with any salad (for example diced cucumber and lettuce)