- 2 tbsp sunflower or vegetable oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 450g pork (or turkey) mince
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 400g can chopped tomatoes
- 3 tbsp tomato purée
- 2 x 250g sachets ready-cooked Mexican rice (see tip)
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- a handful of fresh parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- plain tortilla chips, to serve
Heat the oil in a medium saucepan until hot, tip in the onion and let it sizzle and turn golden (4-5 minutes) as you stir occasionally. Add the mince and cook until it’s no longer pink, stirring to break it up and scraping the bottom of the pan so it doesn't stick. If it does, add a splash of oil.
Tip the tomatoes into the mince, then fill the can with water and pour this in. Add the tomato purée, give it all a good stir and let it come to the boil. Simmer, covered, for 25 minutes to cook the mince through.
Stir in the rice from both packets and let it heat through gently, then stir in the parsley. Serve with tortilla chips.
Mexican riceDiscovery Mexican Rice, is a blend of cooked spicy rice and beans that just needs heating up, available at most major supermarkets. If you can’t get hold of it, use same weight packs of precooked basmati rice perked up with ½ tsp of chilli powder and a small drained can of kidney beans.