Mexican Rice Pan with Minced Meat

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 cup rice (long grain)
  • 1 large can tomato (s), diced
  • 2 tablespoon tomato paste
  • 500 g minced beef
  • 100 g peas, frozen
  • 100 g corn
  • 1 small Can (s) kidney beans
  • 2 cloves garlic
  • 1 medium onion (s)
  • 1 red pepper (s)
  • Tabasco
  • salt
  • pepper
  • Paprika powder
  • parsley
  • 1 chilli pepper (s), red
  • 2 ½ cup vegetable broth
  • oil
Mexican Rice Pan with Minced Meat
Mexican Rice Pan with Minced Meat

Instructions

  1. Chop 1/3 of the canned tomatoes with a fork. Steam the rice in the rice cooker (or saucepan) with 2.5 cups of vegetable stock and 1/3 of the canned tomatoes until the water has evaporated.
  2. Chop the onions, garlic and chili peppers and roast them in hot oil over a medium temperature. Cut the bell pepper into small cubes and roast with it. Add oil as needed and fry the minced meat in it until crumbly. Salt, pepper and add plenty of paprika powder. Mix in a little dissolved vegetable stock and, if necessary, garlic powder. Season with a little parsley.
  3. In the meantime add frozen peas and kidney beans to the rice.
  4. Add tomato paste to the meat and stir vigorously. When the meat is browned, add the rest of the pizza tomatoes, season with salt, pepper and season to taste. Mix the finished rice into the sauce, add corn and fry until the liquid has evaporated. Season with parsley and tabasco.
  5. Add the oil and fry vigorously.

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