Mexican Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large mushrooms
- 1 red pepper (s)
- 1 small Can corn
- 1 onion (s)
- 1 clove garlic
- some oil
- 500 g minced meat, mixed
- Mix spices, Mexican
- 4 tablespoon ajvar
- 200 g cream
- some vegetable stock, possibly
- 2 sachets rice
- Salt water
Print Recipe
Pin Recipe Instructions
- First cook the rice in salted water (or use rice from the day before). Meanwhile, the mushrooms must be cut into slices, the bell pepper and the onion into small cubes. The clove of garlic is pounded flat once with a heavy object (this results in a not quite as intense, but better taste than if you chop it up).
- Then first the mushrooms and the garlic are fried in the hot oil. When these are golden brown, add the pepper cubes. After another 2 minutes, add the onions and then the corn. The vegetables now have to cook in the pan for a few minutes and are then placed in a bowl and set aside.
- Now add more oil to the pan and fry the minced meat, seasoning well with the Mexican spice. When the meat is done, the vegetables (please remove the garlic clove and its peel beforehand) are returned to the bottom.
- Then everything is stirred through and then the ajvar is added and mixed well. Then add the cream and season with a little vegetable stock if necessary. Finally, add the rice to the pan and mix everything together.
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