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Taco Rice

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Ingredients

6 portion(s)

rice

  • 300 grams basmati rice

chili

  • 1/2-1 onion, peeled, halved
  • 30 grams olive oil
  • 400 grams sirloin steak, Fat removed, cubed, semifrozen
  • 1 clove garlic, peeled
  • 200 grams Mushroom, swiss brown or button
  • 1 carrot
  • 1 capsicum (red pepper), seeds and stem removed and coarsely chopped.
  • 1 Small Red Chili, optional
  • 400 gram Can of Kidney beans, drained and rinsed
  • 400 gram can of crushed tomato
  • 3 tablespoons tomato paste
  • 1 teaspoon tumeric powder
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Ground Coriander
  • 1 pinch dried basil (or fresh)
  • paprika, to taste (I like sweet paprika)
  • Salt and pepper, to taste

Accompaniments

  • 1 jar taco sauce, ensure gluten free
  • 1/2 crispy lettuce, shredded
  • 2-3 chopped fresh tomatoes
  • 1 avocado, diced
  • 100 grams Greek yoghurt, ensure gluten free
  • Grated Cheddar Cheese, ensure gluten free
  • anything else you normally put on a taco
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Recipe's preparation

    Rice

  1. Cook rice as per EDC and keep warm in thermoserver

    2. Chili

  2. Chop onion and garlic at speed 7 for 5 seconds. Add half the meat, mince using several turbo until desired consistency is achieved. Remove to a bowl. Add the remaining meat, mince. remove to the same bowl. Add mushrooms, carrot, capsicum and chop to desired consistency (we have to hide veges for the kids so ours are virtually blended).


    Put meat and onion/garlic mixture back in and cook varoma speed soft reverse for four minutes. 


    Add canned tomatoes and tomato paste and herbs and spices.


    Cook for 20-25 minutes 100 degrees C reverse speed soft.

  3. While the chili cooks assemble the accompaniments. By the time you have set the table your delicious, healthy, gluten free, little kid friendly economical dinner is ready. 


    (And it is not Rice Bolagnese or Rice Mornay! Yay!)


    To build your rice taco place a layer of rice on your small plate. Add chili and what ever else you would like and then dig in!

    4. Inspiration

  4. My kids (21 months and 3 and 3/4) have coeliac disease. We keep our whole house gluten free, which has been hard, but has also rewarded us with some great new foods. Gluten free food can be expensive, and for little kids variety is not the spice of life. 


    Using rice instead of expensive and processed tacos and tortillas makes sense for us as this is a weekly meal and it tastes great! It is also a great recipe to sneak in veges to fussy eaters.


     The thermomix does this perfectly and even though the ingredient list is long this is really an almost effortless dish that always gets a good reception.


    If you are cooking for a coeliac please ensure all cooking utensils and preparation surfaces are given a deep clean prior to starting and check the labels of everything, twice!


    Please also check out my gluten free playdough recipe. I think it is even better than the real thing!

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Good luck to everyone in the

    Submitted by Smilla on 3. April 2014 - 08:18.

    Good luck to everyone in the gluten free comp! I am looking forward to all the new recipes.

    tmrc_emoticons.)

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