When I was looking at the recipe for Mexican Shredded Beef it suggested serving with Mexican Fried Rice on page 223. Looked pretty simple so I got ingredients for that as well.
She wanted half an onion. Dumb. So I did a whole one and halved it once I'd cooked it, saving the rest for bolognase later in the week. I cooked the onion in a saucepan since I'd be using it later for the rice. So it didn't end up as brown as I'd normally do it. Chuck in some minced cloves of garlic near the end.
Meanwhile, mix up 1 3/4 cups salt reduced chicken stock (yeah I just used a cube and I didn't properly measure it in the big jug), I skipped the 1/4 tsp of salt because what's the point of using low salt stock if you're just going to add salt to it, and I'd used regular strength stock cubes anyway; 2 1/2 tbsp tomato paste, which was about half a tub, probably should have just used a sachet; some coriander. I was going to get a chilli too but never ended up getting one. And I forgot about the dried ones we had. Oh well. And a cup of long grain rice.
Chuck it all in the saucepan. Return to the boil then simmer for fifteen minutes with the lid on.
Then you're meant to take it off the heat and let it sit for ten minutes without taking the lid off. Only I did for a bit because it still a little.. moist.. Maybe I should have measured the liquid a bit better ;)
The verdict? Yeah pretty good. Possibly a little gluggy but that was probably my fault. Tasted good enough and keeps really well as leftovers (sometimes rice can get a little dry as leftovers).
Is the juice worth the squeeze?
Me: Sure :)
Stu: Sure :)
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