One Pan Mexican Beef Mince

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One Pan Mexican Beef Mince
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Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 in red onion remove ends and papery skin, cuthalf and slice
  • 1 red capsicum remove seeds and stem, and chop flesh
  • 1 green capsicum remove seeds and stem, and chop flesh
  • 500 g beef mince
  • 2 tablespoons no added salt tomato paste
  • 1 cup salt reduced beef stock
  • 250 g packet 2-minute brown and wild rice blend
  • 1 avocado remove stone and skin, dice flesh
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 in red onion remove ends and papery skin, cuthalf and slice
  • 1 red capsicum remove seeds and stem, and chop flesh
  • 1 green capsicum remove seeds and stem, and chop flesh
  • 500 g beef mince
  • 2 tablespoons no added salt tomato paste
  • 1 cup salt reduced beef stock
  • 250 g packet 2-minute brown and wild rice blend
  • 1 avocado remove stone and skin, dice flesh
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Rating: 0
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Instructions
  1. Heat oil in a frying pan over a medium-high heat, add onions and cook, stirring occasionally, for 5 minutes or until starting to brown.
  2. Add garlic and cook for 30 seconds.
  3. Add mince and cook, breaking up with a wooden spoon for 6- 8 minutes or until brown.
  4. Add tomato paste, stock and ½ a cup of water and bring to a simmer.
  5. Add rice, reduce heat to medium-low and cook uncovered for 8-10 minutes or until all the liquid is absorbed.
  6. Place in a bowl and top with avocado.
Recipe Notes

For extra spice and flavour add smoked paprika, dried oregano and ground cumin to the onions when they are brown. You could also try topping with some fresh coriander, lime and red chill and a dollop of sour cream when serving.

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Drumstick Cacciatore

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Drumstick Cacciatore
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Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and black pepper
  • 1/4 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried sage oregano, or thyme
  • 1/4 teaspoon crushed red pepper or to taste
  • 1 pound small whole button mushrooms
  • 1 tablespoon chopped garlic
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and black pepper
  • 1/4 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried sage oregano, or thyme
  • 1/4 teaspoon crushed red pepper or to taste
  • 1 pound small whole button mushrooms
  • 1 tablespoon chopped garlic
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Instructions
  1. In a large pan heat oil over medium. Add chicken. Sprinkle with salt and black pepper. Adjust heat so chicken sizzles but doesn't burn. Cook 5 to 8 minutes, undisturbed, until browned and releases easily from pan.
  2. Meanwhile, for sauce, in a medium bowl combine tomato paste and vinegar. Add 1 1/2 cups water, the sage, and crushed red pepper. Sprinkle with salt and pepper. Whisk until sauce is smooth.
  3. Turn chicken. Cook 5 minutes more or until browned and releases easily from pan. Scatter mushrooms and garlic into pan. Pour sauce over mixture. Shake pan once or twice to combine. Bring to boiling; reduce heat. Simmer 20 minutes, uncovered, or until chicken just separates from the bone, carefully shaking pan a couple of times. Season to taste.
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