INGREDIENTS
- 1 generous cup brown rice
- 3 cups boiling water
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1 onion, sliced into rings
- 1 carrot, cut into thin matchsticks
- 1/2 each red, green and yellow bell peppers
- 1 fresh green chili, deseeded and chopped
- 1 garlic clove, crushed
- 1 pound 2 ounces rum steak, cut into strips
- 1 cup canned tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons cornstarch
- Sprigs of fresh cilantro, to garnish
- Salt and pepper
- Salsa:
- Tomatoes, skinned and chopped
- 2 scallions, chopped
- 1 small fresh green chili, deseeded and chopped
- 2 tablespoons lime juice
- 1 tablespoono chopped fresh cilantro
- 8 flour tortillas
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DIRECTIONS
- Place the rice in a large bowl. Add the boiling water and salt. Cover and cook on high power for 15 minutes. Leave to stand, covered for 5 minutes before draining.
- Place the oil, onion and carrot in a large bowl. Cover and cook on high power for 2 minutes. Slice the bell peppers and add with the chili, garlic and steak to the bowl. Cover and cook on high power for 4 minutes, stirring once.
- Add the canned tomatoes, tomato paste and seasoning. Mix the cornstarch with a little water, then stir into the bowl. Cover and cook on medium power for 10 minutes.
- To make the salsa, mix together the tomatoes, scallions, chili, lime juice and cilantro. Season and leave to stand for 10 minutes.
- Heat the tortillas on high power for 40 seconds, covered or according to the packet instructions.
- Garnish the beef with fresh cilantro sprigs and serve with the tortillas, rice and salsa.
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