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Mexican Rice

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Makes 4 cups

3/4 cup (180g) diced onions
3/4 tablespoon crushed garlic
1/4 cup (60 ml) olive oil
2 cups white rice, washed and drained
1 400g can of crushed tomatoes
500ml vegetable stock
1 teaspoon cumin
1/2 teaspoon salt
1 tablespoon very finely chopped coriander

Heat the oil in a large pot on medium to high heat. Add the onion and garlic and sauté until the onion is translucent. Add the rice and stir well. Then add the tomato, stock, cumin and salt and mix thoroughly. Place the lid on the pot and cook on medium to low heat for approximately 20 minutes or until the liquid has been absorbed, stirring frequently. Add the coriander and serve.

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Chilli Colorado

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Serves 2

50ml olive oil
500g blade steak, diced
2 cloves garlic, crushed
1 tablespoon chilli powder
1/2 teaspoon cracked black pepper
1/2 teaspoon cumin
1 teaspoon salt
100ml water
1 medium onion, sliced

Preheat oven to 180°C

Heat oil in large pot. Add the meat and garlic and lightly brown the meat. Add the chilli powder; pepper;cumin;water,salt and simmer for 15 mins.

Place the meat mixture into a medium sized casserole dish. Layer the onions on top and cook in the oven for 60 minutes then check every 30 mins until the meat is tender. Stir onions through.

Serve with Mexican Rice.

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