Mexican beef and rice wraps

It's quick, it's easy and most of the ingredients are already in your store cupboard, taking the pain out of weeknight cooking.
recipe, beef, wraps
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Recipe from: 18 August 2015
Preparation time: 15 min
Cooking time: 15 min


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


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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