Mexican beef and rice wraps

Recipe from: 18 August 2015
recipe, beef, wraps

Ingredients 9
Servings 4
Time 00:15

Ingredients

  • 125
    ml
    long-grain rice
  • 2-3
    ml
    cayenne pepper
  • 13
    ml
    ground cumin
  • 10
    ml
    tomato paste
  • 1
    can
    kidney beans, rinsed and drained
  • 15
    ml
    canola oil
  • 300
    g
    tenderised steak, cut into strips
  • 4-6
    tortilla wraps
  • avocado, sour cream and fresh coriander, to serve
 

Method

00:15
 
Add the rice, half the cayenne pepper, 3ml cumin and the tomato paste to a saucepan of boiling water (see the instructions on the pack of rice for the amount of water needed). Add salt to taste and boil until the rice is tender. Add the beans and stir to heat through. Do not rinse the rice.

Heat the oil in a frying pan and add the remaining cayenne pepper and cumin. Fry until fragrant then add the beef strips and fry until just cooked.

Heat the tortilla wraps in a hot frying or griddle pan and serve immediately topped with beef, rice, avocado, sour cream and fresh coriander.

Words and image:
Ideas magazine

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Read more on: recipe  |  beef  |  wraps
 

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