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Mexican chilli beef with beans and rice

This is a perfect, hearty, one-pot meal. For mealtime fun for all ages, serve it with warmed tortillas and various accompaniments and let people assemble their own tortillas at the table.


Mexican chilli beef with beans and rice
Mexican chilli beef with beans and rice
400 g (14 oz/2 cups) long-grain white rice
2 tablespoons olive oil
600 g (1 lb 5 oz) chuck steak, cut into 2 cm (¾ inch) cubes
1 red onion, chopped
3 garlic cloves, crushed
1 long green chilli, finely chopped
2½ teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chilli powder
3 teaspoons dried oregano
400 g (14 oz) tin chopped tomatoes
2 tablespoons tomato paste (concentrated purée)
750 ml (26 fl oz/3 cups) beef stock
400 g (14 oz) tin kidney beans, drained and rinsed
2 tablespoons chopped flat-leaf (Italian) parsley
tortillas, warmed, to serve
sour cream, to serve


1. Put the rice in a heatproof bowl, add enough boiling water to cover it and leave it to soak until cool.

2. Meanwhile, heat 1 tablespoon of the oil in a large, heavy-based saucepan. Cook the beef in two batches until browned, then remove from pan.

3. Heat the remaining oil in the pan and cook the onion for 2 minutes, or until softened but not browned. Add the garlic and chilli and cook for 1 minute, then add the cumin, coriander, chilli powder and oregano and cook for 30 seconds. Return the beef to the pan and add the tomatoes, tomato paste and 250 ml (9 fl oz/1 cup) of the stock. Bring to the boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 1/2 hours, or until the beef is tender.

4. Drain the rice and stir it into the beef mixture along with the kidney beans and remaining stock. Bring the mixture to the boil, then reduce the heat and simmer, covered, for 20 minutes, or until the rice is tender and all the liquid has been absorbed. Stir in the parsley and serve with the warmed tortillas and sour cream.

Main ingredient:
Beef, Beans, Rice
Dinner, Main-course
Family meals, Midweek dinner

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