SERVES 8-10 PREPARATION: 10 MIN COOKING: 35 MIN
30ml (2T) butter 1 large onion, chopped 2-3 garlic cloves, crushed 2-3 green chillies, chopped (remove the
seeds if you prefer less heat) 310ml (1¼c) parboiled rice, uncooked 5ml (1t) ground cumin 10ml (2t) smoked paprika salt and pepper 1 can (410g) diced tomatoes (only use half) 300ml vegetable stock 500-800g tenderised steak, cut into strips oil 1 can (410g) four-bean mix, rinsed 250ml (1c) whole kernel corn, rinsed 1 red pepper, diced 1 orange pepper, diced handful of fresh coriander, chopped juice of 1 lime 1 Melt the butter in a large pan over medium-high heat. Add the onion, garlic and chillies and fry for 3 minutes. 2 Add the rice, cumin, paprika and salt and pepper. Add the tomatoes and stock, reduce the heat and simmer until the rice is done and most of the stock has evaporated. 3 Season the steak with salt and pepper and flash-fry in a little oil over high heat (about 2 minutes). 4 Add the remaining ingredients, toss nd remove from the heat. Serve hot or cold.