It was very tasty, the perfect comfort food. Not hot and not too spicy but juuuuust right! You can obviously make it hotter and spicier though if you\u2019d prefer it that way. The cheese on the top is optional, as it would still taste fabby doo without it but it just makes it extra tasty if you have your Healthy Extra A choice or the syns to spare! I hope you like it!<\/p>\n
One Pan Lightly Spiced Mexican Rice \u2013 Syn free on EEServes 2<\/p>\n
Ingredients<\/strong><\/p>\n \u2013 500g 5% fat beef mince Instructions<\/strong><\/p>\n Place a large non-stick pan over a medium heat and saut\u00e9 the onions and garlic for a minute. Add chopped peppers and cook for another minute. Add mince to pan and cook until browned, about 4-5 minutes, breaking up the meat as it cooks. Season with black pepper to taste.
\n\u2013 1\/2 onion, diced
\n\u2013 2 cloves of garlic, finely chopped
\n\u2013 1 red pepper, cored, seeded and chopped
\n\u2013 1 orange pepper, cored, seeded and chopped
\n\u2013 150g uncooked basmati rice (you can also use brown as well and adjust the cooking time)
\n\u2013 \u00bd a carton of pasatta
\n\u2013 250 ml of hot water
\n\u2013 Chicken stock cube
\n\u2013 Half a tin of kidney beans, drained and rinsed
\n\u2013 Handful of frozen peas
\n\u2013 \u00bc a teaspoon of chili powder
\n\u2013 \u00bc teaspoon of smoked paprika
\n\u2013 1 teaspoon of cumin
\n\u2013 Black pepper to taste
\n\u2013 80g reduced fat cheese \u2013 OPTIONAL 2 x Healthy Extra A choice or 6 syns per serving<\/p>\n
\nStir in rice, kidney beans, peas, pasatta, water, crumbled chicken stock cube, cumin, paprika and chili powder.
\nBring to a simmer, cover and reduce heat to low.
\nCook for 15-20 minutes or until rice is tender. Stir every so often if the rice starts to stick. Season with additional pepper as needed.
\nOPTIONAL: Sprinkle with cheese, cover again and remove from heat allowing the cheese to melt, about 2-3 minutes.
\nI think I shall be making more one pot rice dishes! I hope you enjoy it as much as we did!<\/p>\n