Mexican Beef with Lime Rice
500 g (1 lb) lean minced beef
2 tablespoons vegetable oil
1 onion, finely chopped
1green or red pepper, cored, deseeded and diced
2 garlic cloves, finely chopped
1 tablespoon tomato puree
1/2 teaspoon chilli powder (or to taste)
1 teaspoon cumin seeds, toasted
150 g (5 oz) frozen sweetcorn kernels
250 g (8 oz) cooked or canned kidney beans
450 ml (3/4 pint) beef stock
250 g (8 oz) long-grain rice
300 ml (1/2 pint) water
juice of 2 limes
3 tablespoons finely chopped coriander
salt and pepper
Fry the minced beef in the oil until lightly browned. Add the onion, green or red pepper and garlic and fry until just softened.
Add the tomato puree, chilli powder, cumin seeds, sweetcorn, beans and stock. Season to taste and bring to the boil, then simmer for 45 minutes, stirring occasionally.
Put the rice, water, lime juice and 1/2 teaspoon of salt in a saucepan. Bring to the boil and stir once. Cover and simmer for 15 minutes. Fluff up the rice with a fork and stir in the coriander. Serve with the beef.