The first time I ever encountered “Tex-Mex” cuisine was on a cycling trip that brought me to El Paso, Texas. It was a version of spaghetti that I will never forget – both for flavour and heat. This recipe recreates that special fusion of Texas pow and Mexico’s bright flavours together in a warm, filling dish.
Ingredients to serve 4 to 6+
• 1 1/2 cups of prepared short-grain brown rice
• 1 teaspoon of olive oil
• 1 lb lean free-range ground beef
• 1/2 sweet yellow onion, diced finely
• 3 cloves of garlic, minced
• 1 teaspoon paprika
• 1 teaspoon chilli powder
• 1 teaspoon dried cumin
• 1 teaspoon crushed red pepper flakes
• 1 to 2 finely cut organic chipotle peppers* for extra heat (optional if you have kids eating this)
• Sea salt and fresh cracked pepper, to taste
• ½ cup pitted green olives finely cut.
• 1 15 oz can of organic black beans, drained and rinsed
• 1 15 oz can of organic tomato sauce
• 3-4 tbsp fresh cilantro roughly chopped.
• 1.5 cups of shredded sharp cheddar cheese (substitute half with mozzarella for lower fat)
• Low-fat Organic Sour cream (to top)
• Spray olive oil
*these are much softer than the regular dried ones.
Serve with World’s Best Guacamole
Equipment: pot to cook rice, large skillet, 9×12 glass casserole dish, colander, sharp knife, cutting board, bowls, aluminum foil.Continue reading