Mexican rice

Ingredients for 2 servings:

• 1 bag of rice (long grain rice)
• e.g. vegetable broth
• 1 red bell pepper(s)
• 100 g celeriac
• 2 onions
• 250 g minced meat (beef)
• 1 dashes Tabasco
• 150 ml tomato juice
• ½ small can of corn
• 1 tbsp oil
• 1 tbsp instant broth
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with minced meat

Cook the rice in vegetable stock until tender. In the meantime, peel and dice the celery and cut the onions and bell peppers into strips or bite-sized pieces. Fry everything in a large pan or wok in 1 tablespoon of oil for about 5 minutes. Add the ground beef, season with pepper and salt, and fry until golden brown and cooked through. Deglaze with the tomato juice and simmer for about 10 minutes. Season with Tabasco to taste. Add the cooked rice and corn and season again. Tip: Instead of tomato juice, you can use tomato paste mixed with water; this saves you having to think about what to do with the leftover juice. If you stick to the recipe, it only has about 12g of fat per serving.