The recipe below is very similar to the ‘Tex Mex Chicken Rice Salad’ that I made a few months ago, but with different meat and a unique assortment of spices & herbs. Do not panic if you do not have the exact spices listed in the ingredients section, as you can have fun mixing up the seasonings, and adding dried oregano, chill flakes or powder, ground cumin, taco seasoning etc. The spices and herbs I came up with are quite a bizarre combination, however the mince tasted awesome. I need beef to taste extremely good to me, as I would count red meat as one of my least favourite things to eat. However, if you have been an avid reader of this blog, an increase of red meat recipes is beginning to appear recently as I become more iron-conscious. Relish making your own assortment of spices & herbs and happy cooking!
INGREDIENTS
- 1 1/2 cups brown rice
- 3 cups water
- 500g extra lean beef mince
- 1 small red onion (80g), chopped finely
- 1 x 400g tin red kidney beans, rinsed & drained
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon mustard powder
- 2 teaspoons mixed herbs
- 2 garlic cloves, crushed
- 1 teaspoon olive oil
- pinch of sea salt
- Optional-
- 1 medium tomato, cut into thin wedges
- 2 tablespoons fresh chives, finely chopped
COOKING
1. Pour brown rice into a medium to large saucepan and add 3 cups of water. Bring to the boil and reduce the heat, simmering for around 15-20 minutes or until all the water has absorbed and the rice is tend.r
2. Meanwhile, combine the beef mince, red onion, garlic, olive oil, sea salt and all the herbs and spices in a medium bowl and mix well. Heat a medium to large frying pan and cook the mince mixture, stirring constantly, until no lumps are visible and the mince is browned. Remove from heat and keep warm.
3. Combine the cooked rice and cooked mince in a large serving bowl. Top with tomatoes and chives if you desire.
Serves / 4
x E
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