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.
|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|
|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|
|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)|
- Start by cooking the rice. Put the saucepan on a medium heat and add the oil.
- Sweat the onions until soft and lightly browned then add the garlic, stirring for a few minutes so it doesn’t burn.
- Add the coriander stalks, tomato puree and spices and a good grinding of black pepper. Stir constantly whilst cooking for a minute.
- Add the peppers and rice. Stir to coat in the onion and spice mixture.
- Pour in the stock, put the lid on and bring to the boil.
- 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.
- Whilst the rice is cooking, very thinly slice the steak.
- 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.
- Prepare your toppings and tortillas.
- 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).
- 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.
- Fork through the rice to fluff it up, taste for seasoning, sprinkle over the coriander leaves then serve with the steak and toppings.