Mexican Rice Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cloves garlic
- 1 onion (s)
- 2 tablespoons oil
- 200 g rice (lon rain rice)
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 400 ml meat broth
- 1 red pepper (s)
- 1 bunch spring onion (s)
- 0.5 ½ bunch parsley
- 1 chilli pepper (s), green
- 50 g olives, reen, filled with paprika
- 500 g minced beef
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and chop the garlic and onion. Heat 1 tablespoon of oil in a pan. Steam both in it while stirring for about 5 minutes until translucent. Add rice, chilli powder and turmeric, fry for 2 minutes. Top up with broth and simmer over low heat for 15-20 minutes until the rice is cooked through.
- Wash and clean the peppers and spring onions and cut into pieces or rings. Halve the chilli, remove the core, wash thoroughly and chop. Wash and chop the parsley. Slice olives. Place the cooked, seasoned rice in a bowl and set aside.
- Heat the remaining oil in the pan and fry the minced meat with salt and pepper over medium heat, stirring occasionally, for about 10 minutes, until crumbly. Add the rice to the meat in the pan. Add the pepper pieces, spring onions, parsley, chilli pepper and olives. Heat without lid while stirring for about 5 minutes and serve immediately.
- Tip for the health-conscious: It tastes delicious with whole grain rice.
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