Tex-Mex spiced turkey mince with fresh corn-and-coriander rice
“This recipe is full of flavour and quick to make, you’ll be making it more than once.”
Serves 4
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 25 minutes
olive oil 3T onion 1, finely chopped
Woolworths turkey mince 500 g garlic 2 cloves, grated chilli powder ½–1 t (or a pinch of chilli flakes) ground cumin 2t ground coriander 2t sea salt and freshly ground black pepper, to taste chopped tomatoes 1 x 400 g can chicken stock 1 cup fresh coriander, for serving sour cream, for serving grated Cheddar, for serving extra finely chopped fresh red chilli, for serving (optional)
For the corn-and-coriander rice: basmati rice 200 g water 2 cups sweetcorn 2 cobs fresh coriander 10-15 g chopped salt, to taste butter 1–2 T (optional)
1 Heat the olive oil in a large pan. Add the onion and turkey mince and cook, stirring, for about 10 minutes until just cooked.
2 Stir in the garlic, spices and seasoning and keep stirring for 1 minute. Add the tomatoes and stock and simmer, uncovered, stirring occasionally, for 10–15 minutes. Check the seasoning. Garnish with fresh coriander. Serve with the sour cream, Cheddar, chilli and rice. 3 To make the rice, rinse the rice and turn into a saucepan.
Add the water and bring to a simmer. Meanwhile, slice the corn off the cob and add to the rice. Reduce the heat and simmer, covered, for 15 minutes. Turn off
the heat and allow to steam for 5 minutes. Stir in the coriander and add salt to taste – start with ½ t. Stir in the butter, if using. Fluff up with a large fork.
WHEAT- AND GLUTEN-FREE
WINE: Marras The Trickster Cinsault