1 can chopped tomatoes in their sauce
1/4 onion, minced
A bunch of fresh coriander, chopped
Jalapenos or other pickled chilli as much as you like, chopped
Lemon juice as you like
Salt to taste

DIRECTIONS

Mix all the ingredients in a bowl and taste for salt. Best eaten if made in advance and refridgerated until needed.

650 gms medium lean ground beef
1/4 large onion, minced
3 cloves garlic, minced
1 beef cube
1 tsp cayenne or chilli powder
2 tsp paprika powder
2 tsp cumin powder
1 1/2 tsp coriander powder
1 heaped tablespoon fried tomato paste or tomato puree
1 tablespoon Canola oil
Salt to taste

DIRECTIONS

Heat Canola oil in a non-stick pan then fry the ground beef. Continuously turn them over using two spoons so that they don’t form lumps of meat. Keep frying until all the liquid is gone then add the minced onion and garlic. Fry on medium heat until fragrant then add the beef cube, paprika powder, cayenne or chilli powder, cumin powder and coriander powder. Mix well and taste for salt.

Add the fried tomato paste or tomato puree and heat through.

Serve with romaine boats and fresh salsa.

I finally had a chance to try and make it this week and I served it with my Nando’s Style Roast Chicken and a salad. It looks a bit different from Kim’s because I used organic mixed wild rice. It was nice and I guess I’ll be making it again!

Ingredients

1/2-1 bell pepper, any colour
1 onion
2 cloves garlic
1 stalk of celery
1 tomato
1.5 cups brown rice
3 cups chicken broth

Directions

Sauté peppers, celery, garlic and onions in a bit of oil until they’re translucent and a bit brown.

Add brown rice and stir to coat with oil. Sauté until it starts to brown a bit and smell nutty.

Add chopped tomato, and fresh black pepper

Add three cups of very hot chicken broth (you can also use veggie broth). Bring to a hard boil, cover  and turn down the heat as low as you can. Allow to cook for about 45 minutes.

If you are not yet ready to eat, turn off the burner and just leave it on the burner covered.