Serves
4
Prep Time
20 minutes
Cooking Time
25 minutes
Ingredients
- 1½ tablespoons oil
- 1 red capsicum, cut into strips
- 1 red onion, diced
- 1 clove garlic, crushed
- 2 tablespoons taco seasoning
- 1 cup long grain rice
- 1L chicken stock
- 400g can Edgell Mexican Mix, drained
- 420g can Edgell Corn Kernels, drained
- ¼ cup chopped fresh coriander, plus extra for garnish
- 500g rump steak
- Guacamole and sour cream, for serving
- ¼ cup Leggo’s Tomato Paste
Method
STEP 1Heat 1 tablespoon oil in a large deep sided frypan over high heat. Add capsicum and cook for 1-2 minutes or until charred. Remove from pan and set aside.
STEP 2
Reduce heat to medium and heat remaining oil, sauté onion for 2-3 minutes. Stir in garlic and taco seasoning, cook for 1 minute, stirring regularly.
STEP 3
Add rice, stir well and cook for a minute. Stir in Leggo’s Tomato Paste and cook for a further minute. Pour in stock and bring to the boil. Reduce heat, cover and simmer for 15 minutes or until rice has almost absorbed all of the water.
STEP 4
Meanwhile, season steaks on both sides. Heat a char-grill or hot plate over high heat. Add steaks and cook on both sides for 4-5 minutes or until cooked to your liking. Remove from heat, cover and set aside for 5 minutes to rest.
STEP 5
Gently stir Edgell Mexican Mix, Edgell Corn Kernels, capsicum and coriander through rice mixture. Heat through.
STEP 6
Slice steak into thin strips. Serve steak strips with rice, guacamole and sour cream. Garnish with extra coriander.
Tips
Substitute Edgell Mexican Mix for Edgell Black Beans, if desired.