ONE POT MEXICAN BEEF RICE
Ready in 35 minutes
Serves 4-6 people
Ingredients:
1-2 tablespoon oil
1 brown onion, finely diced
2 cloves garlic, finely chopped
500g beef, pork or chicken mince
1 tablespoon dried oregano
2 celery ribs, finely chopped
1 large carrot, finely diced
1 green zucchini, finely diced
400g tinned tomatoes
1.5 cups jasmine rice, rinsed
3.25 cups chicken/beef stock
Serving suggestions: iceberg lettuce, diced tomato & red onion, avocado, grated tasty cheese, sour cream, and fresh lime juice.
Method:
Heat the oil in a large pot over medium heat. Add onion and cook until translucent, about 3-4 minutes. Stir in garlic and cook for an additional 1-2 minutes until fragrant. Add the mince to the pot. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes. Sprinkle in the oregano and stir to combine. Add the celery, carrot, and zucchini to the pot. Cook for 3-4 minutes, until the vegetables start to soften.
Stir in the Simply Wholesome Pantry Mexican meal base and tinned tomatoes. Allow the mixture to simmer for 5 minutes, stirring occasionally. Add the rinsed jasmine rice to the pot and stir until it is well coated with the tomato mixture. Pour in the chicken or beef stock, ensuring that the rice is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes, or until the rice is cooked and most of the liquid is absorbed.
Serve in a bowl with iceberg lettuce, diced tomato and red onion, avocado slices, grated tasty cheese, a dollop of sour cream, and a squeeze of fresh lime juice.
