Name: Mexican supper pot
Total time: 45 min
Yield: Easily halved
Cuisine: Mexican
Ingredients: 2 tbsp sunflower or vegetable oil; 1 onion chopped; 450g pork (or turkey) mince; 400g can chopped tomatoes; 3 tbsp tomato purée; 2 x 250g sachets ready-cooked Mexican rice (see tip); a handful of fresh parsley roughly chopped; plain tortilla chips to serve

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Mexican supper pot

Mexican supper pot

Good Food team

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Easily halved

Easy

Total time: 45 mins

Ready in 35-45 minutes

A star rating of 4.7 out of 5.12 ratingsRate

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Help your kids learn to cook, with this simple one pot tasty meal - serve with tortilla chips for a hands-on meal

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower or vegetable oil
1 onion

chopped
450g pork

(or turkey) mince
400g can chopped tomatoes
3 tbsp tomato purée
2 x 250g sachets ready-cooked Mexican rice

(see tip)
a handful of fresh parsley

roughly chopped
plain tortilla chips

to serve

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Nutrition: per serving

kcal489
fat22g
saturates5g
carbs46g
sugars1g
fibre3g
protein30g
salt1.1g

low

Method

step 1

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.
step 2

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.
step 3

Stir in the rice from both packets and let it heat through gently, then stir in the parsley. Serve with tortilla chips.

RECIPE TIPS

MEXICAN RICE

Discovery 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.

Recipe from Good Food magazine, September 2002

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A star rating of 4.7 out of 5.12 ratings

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