I doubt that this is even close to being a genuine Mexican recipe, but it does show the influence that “foreign” food started to have on Mum’s recipe collection. It was another Sunday night tea – easy to make, filling and tasty. I love that it was written on a brown paper bag!!

RICE MEXICANA

• ¾ cup rice (uncooked)
• 1 tablespoon dripping
• 1 dessertspoon lemon juice
• 1 rounded teaspoon curry powder
• ½ cup tomato puree
• 1 teaspoon salt
• 2 cups stock or water
• 1 small onion
• 250g minced steak

Wash rice and fry in dripping with chopped onion till a light brown then add salt, curry powder, lemon juice, tomato puree, minced steak and water or stock. Stir till boiling then simmer for ½ hour or until rice is cooked. Lift lid of saucepan 5 mins before serving to dry out rice. Serve with grilled cheese on top.