Mexican Beef with Rice

Mexican Beef and Rice is a favourite recipe not only as it's a quick and easy dish to make but it is full of flavour considering the lack of complex ingredients.

It has often been a quick fix for Noel and I if we are running late and need a fast meal that is not takeaway. As a family we are not a huge fan of takeaway and yes that includes the kids. Thankfully with our ability the kids will often ask for a dish they know we can whip up quickly like Pasta Carbonara, Chicken and Sweet Corn Soup, Sticky Chicken or even toasted sandwiches. Aren't we lucky having children like that??? LOL - they know McDonald's is either a very special occassion or desperation!!

Anyhow, this was the first time our children have experienced this dish as now that their tastebuds are developing and as they adore tacos' etc., I thought it was time to introduce them to it with that this dish would make it on the "quick list" for them also.

And the kids verdict - they loved it!! Woohoo!! In fact there was the comment of "this is better than taco's!!"

Served with a dollop of light sour cream, grated cheese and chopped corinader leaves it was a flavourful somewhat authentic mexican meal.

Mexican Beef with Rice

(recipe adapted from WW Make It Easy)

Serves: 4
Points per serve: 8

1 kilogram very lean mince beef
2 brown onion, diced
1 medium red capsicum, diced
1 medium green capsicum, diced

1 x 440g can diced tomatoes

1/2 cup water

2 cups frozen corn kernels

1/2 cup tomato paste

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon sweet paprika

chilli powder to taste

360g long grain rice

1 medium red capsicum, diced, extra

1 medium green capsicum, diced, extra

Heat a non stick frying pan, coat with cooking spray. Add mince, onion and capsicum. Cook until mince is browned. Add tomatoes, water, corn, tomato past, cumin, coriander, paprika and chilli. Mix well to combine and simmer for 10 minutes.

Fill a large saucepan with water and bring to the boil. Add rice and simmer for approximately 5 - 8 minutes or until rice is almost cooked. Add the extra capsicum and simmer for a further 5 minutes or until rice is just tender. Remove from heat and allow to stand for several minutes. Drain rice.

Serve mince over rice.