FI­ESTA RICE

DRUM - - Food -

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.

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