Meksikansk gryte
A hearty one-pot Mexican-inspired stew where rice cooks together with ground beef, beans, corn and spices for a complete family meal.
Equipment
Ingredients
Ingredients
onion (finely_chopped)
1 piece
garlic cloves (minced)
2 piece
red bell peppers (seeded, chopped)
2 piece
ground beef (room_temperature)
400 g
butter
1 tbsp
olive oil
2 tbsp
tomato paste
2 tbsp
ground cumin
1 tsp
chili flakes
1 tsp
dried thyme
1 tsp
dried oregano
1 tsp
canned tomatoes
400 g
chicken stock
250 ml
basmati rice (rinsed)
200 g
canned kidney beans (drained, rinsed)
400 g
canned corn kernels (drained, rinsed)
200 g
Instructions
Prepare vegetables
Finely chop onion and garlic. Halve the bell peppers, remove seeds, and cut them into pieces.
Brown the meat
Brown ground beef in a wide pot over high heat with butter and oil. Add onion and garlic, reduce to medium heat and cook until onion is soft and translucent.
Add spices and tomato paste
Stir in tomato paste, cumin, chili flakes, thyme and oregano. Cook for about 1 minute to develop flavor.
Add remaining ingredients and simmer
Add bell peppers, canned tomatoes, chicken stock and basmati rice. Stir well. Bring to boil, cover and let simmer for 15-20 minutes until rice is tender. Stir occasionally to prevent rice from sticking to the bottom.
Add beans and corn
Drain and rinse kidney beans and corn, then add to the pot. Simmer for 3-5 minutes until everything is heated through. If the stew is too thick, add a little water. Season with salt and pepper, and optionally a little sugar for balance.
Storage
Add a splash of water when reheating as rice absorbs liquid
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