RICE MEXICANA

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 cropped

 

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.

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