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.
Beb's Recipe Drawer 
My Mum, 97yrs now, made a version of this in the 60s and 70s.. l made it from memory last week, using wholegrain basmatti rice and olive oil, sans dripping, although they say dripping is great these days.. My grandson, aged 2, loved it.. l added in grated peeled zuchinni and chopped steamed spinach.. grated carrot will probably make an appearance soon.. and other veg too.. l just searched and found your recipe:)
Thank you for putting it online.. much appreciated.. Annie
I’m really pleased that you found the recipe. My whole reason for starting the blog was to share these old recipes that our mothers made. They’re still good today, not as expensive to make as some of the newer recipes and still great for families.
Many thanks Beb.. It’s true. My grandmas made great food too. Fresh and delish. l’ll keep my eye on your recipes.. 🙂 🙏🏻