A great alternative to burritos which can be served with or without the tortillas. Flavoursome rice (a grown-up version of the savoury rice I remember from school!) with tasty succulent steak strips and fresh toppings.

It looks like a long list of ingredients but please don’t be put off, they are easily accessible spices and it really is a simple dish to prepare.

Serves 4

Ingredients	Equipment to have ready
For the rice:	Chopping board
1 tbsp olive oil	Sharp knife
1 onion, finely chopped	Large saucepan with lid
2 cloves of garlic, crushed	Measuring spoons
20g coriander, finely chopped with the stalks and leaves separated	Large frying pan
1 tbsp tomato puree	Wooden spoons
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp sweet smoked paprika
¼ tsp cinnamon
¼ tsp chipotle chilli powder (optional)
¼ – ½ tsp chilli
2 large roasted peppers, diced
240g basmati rice
480ml chicken stock
Salt and pepper
Juice of ½ lime
For the steak:
2 rump steaks in thin slices
Heaped ½ tsp cumin
Heaped ½ tsp coriander
Heaped ½ tsp paprika
Heaped ½ tsp sweet smoked paprika
Large pinch of cinnamon
Large pinch of chilli
Large pinch of chipotle chilli powder (optional)
Salt and pepper
1 tbsp olive oil
Toppings (suggestions)
Tortillas (made into bowls, crispy tortilla wedges or strips)
Avocado (slices, cubes or as guacamole)
Cucumber (slices or cubes or mixed with the tomato and some onion for a salsa)
Tomatoes (slices or cubes or mixed with the cucumber and some onion for a salsa)
Red onion (slices or cubes or mixed with the cucumber and tomato for a salsa)
Grilled corn
Jalapenos
Lime wedges

 Method

1. Start by cooking the rice. Put the saucepan on a medium heat and add the oil.
2. Sweat the onions until soft and lightly browned then add the garlic, stirring for a few minutes so it doesn’t burn.
3. Add the coriander stalks, tomato puree and spices and a good grinding of black pepper. Stir constantly whilst cooking for a minute.
4. Add the peppers and rice. Stir to coat in the onion and spice mixture.
5. Pour in the stock, put the lid on and bring to the boil.
6. Turn down to a low heat cook for 12 minutes. Turn off the heat, quickly squeeze in the lime juice and leave, with the lid on, to continue steaming for another 10 minutes.
7. Whilst the rice is cooking, very thinly slice the steak.
8. Spread the steak out on the board, sprinkle over the spices and a little salt and pepper. Massage the spices into the meat and set aside.
9. Prepare your toppings and tortillas.
10. Once the rice is ready, heat the frying pan over a high heat. Add the oil and when hot, add the steak in an even layer without overcrowding the pan (cook in two batches if necessary).
11. Leave the steak to brown without touching and once brown turn and brown the other side. This should only take a couple of minutes on each side.
12. Fork through the rice to fluff it up, taste for seasoning, sprinkle over the coriander leaves then serve with the steak and toppings.