Name: Mexican beef and rice wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 125 ml rice long-grain; 2-3 ml cayenne pepper; 13 ml cumin ground; 10 ml tomato paste; 1 can red kidney beans tinned, drained and rinsed; 15 ml canola oil; 300 g steak tenderised, cut into strips; 4-6 tortilla wraps; avocado sour cream and fresh coriander, to serve

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Ingredients (9)

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

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Method:

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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