There are some great recipes out there to use as the basis for creating your own delicious dish; like recipes for great pasta sauces that you can twist to suit your tastes and what is in the cupboard. My Mum has a great recipe for vegetable soup that is wonderful for using up vegetables that are looking a bit sad and shortly destined for the compost heap.
This recipe for spicy beef and rice from Nicole of PicNic is one of those kinds of recipes. Nicole gives her favourite spice mix to use to flavour this dish but it is easy to adapt to what you like. Below is my adaption of her recipe – reducing it to a serve for one but also adding in some cayenne pepper and fish sauce. I liked the slightly earthier tone that the cayenne pepper gives to the dish and the fish sauce just gives an added saltiness. But have a look at Nicole’s original recipe as well and have a play around with the flavours.
The first time I added my extras, I did it towards the end of the cooking process so I could taste and adjust. I prefer adding them with the other spices as it gives them more time to add to the flavour but as you perfect your version taste then add. Once you have your version then you can add the spices in earlier.
Of course this recipe has the added bonus of being a proper low calorie one pot meal that is pretty quick to prepare and cook – 31 minutes all up. You cook everything including the rice all in the same pan. I just love meals like that. Not only does it save on the washing up but it also means I don’t have timing issues with rice being ready way too early or way too late. I rarely seem to get the timing right and am in awe of people who do!
Are you good at coordinating your meals or like me do you end up with cooling items while you desperately try to get another component to cook at warp speed?
- Olive oil spray
- 1/4 of a brown onion, diced
- 1 tsp of minced garlic (equal to one clove)
- 1/3 of a red chilli, sliced (set aside a few pieces for garnish)
- 130g of minced beef (ground beef)
- 1/2 tsp of curry powder
- 1/2 tsp of garam masala
- 1/4 tsp of ground cumin
- 1/4 tsp of paprika
- 1 pinch of ground cinnamon
- 1 tsp of fish sauce
- 1/4 tsp of cayenne pepper
- 1/4 cup of basmati rice
- 1/3 of a tin of diced tomatoes (about 130g)
- 3/4 cup of beef stock
- 1/2 tbs of coriander diced (cilantro)
- Spray a small frypan with the olive oil spray and heat on medium to medium-high
- Once the oil is hot, add in the garlic, onion and chilli and cook for 3-5 minutes until the onion starts to get crispy on the edges.
- Add the beef to the pan and brown. This should take about 3 minutes.
- Add the spices to the pan and cook until fragrant (about 1 minute)
- Add the rice, tomatoes, fish sauce and stock and stir well.
- Bring to the boil, then cover and turn down to simmer for about 15 minutes until all the liquid is absorbed. Give it a stir while it is cooking to stop it sticking.
- Garnish with the chilli that is set aside and the coriander