Bookmark Recipe
Mark’s Quick Beef Chilli, Egg, Pico de Gallo and Rice
Ingredients
2 tablesp. vegetable oil e.g. Irish Rapeseed Oil
500g Quality Assured Irish Beef mince
1 beef stock cube
1 onion, diced
2 cloves garlic, diced
1 red pepper, diced
10 sliced jalapeno, diced
1 red chilli, diced
1 tablesp. chilli flakes (or less if you don’t like the heat)
1 tablesp. ground coriander
20ml soy sauce
400g tin black beans, drained and rinsed
2 eggs
250g basmati rice, washed and rinsed
500ml water
1 avocado, to serve (optional)
5 tomatoes, quartered
½ onion, diced
1 teasp. cumin
1 teasp. chilli flakes
Zest and juice of ½ lime
Chopped coriander
Beef Chilli
2 tablesp. vegetable oil e.g. Irish Rapeseed Oil
500g Quality Assured Irish Beef mince
1 beef stock cube
1 onion, diced
2 cloves garlic, diced
1 red pepper, diced
10 sliced jalapeno, diced
1 red chilli, diced
1 tablesp. chilli flakes (or less if you don’t like the heat)
1 tablesp. ground coriander
20ml soy sauce
400g tin black beans, drained and rinsed
2 eggs
250g basmati rice, washed and rinsed
500ml water
1 avocado, to serve (optional)
Pico De Gallo Salsa
5 tomatoes, quartered
½ onion, diced
1 teasp. cumin
1 teasp. chilli flakes
Zest and juice of ½ lime
Chopped coriander
Method
Heat a large pan, and cook the mince in the oil, allow to brown. Season the mince by grating in the beef stock cube. Add the onion, garlic, pepper, jalapeno, chilli, and coriander and allow to cook for a couple of minutes over a high heat. Next, season with soy sauce, add the beans, and reduce the heat.
Crack the eggs into the pan and mix through the mince, this will emulsify the flavours from the base of the pan.
Rinse the rice in cold water then place in a saucepan with the water. Cook the rice by bringing to the boil, adding a lid and then reducing the heat and simmering until the water has evaporated, this will take about ten minutes.
To make the salsa, de-seed the tomatoes then dice. Add the onion and season with the cumin, chilli, and zest of lime. Season to taste with the lime juice and finish with chopped coriander.
Assemble the 3 elements in 4 bowls, top with avocado and serve warm.
The Quality Mark & You
Learn moreMethod
Heat a large pan, and cook the mince in the oil, allow to brown. Season the mince by grating in the beef stock cube. Add the onion, garlic, pepper, jalapeno, chilli, and coriander and allow to cook for a couple of minutes over a high heat. Next, season with soy sauce, add the beans, and reduce the heat.
Crack the eggs into the pan and mix through the mince, this will emulsify the flavours from the base of the pan.
Rinse the rice in cold water then place in a saucepan with the water. Cook the rice by bringing to the boil, adding a lid and then reducing the heat and simmering until the water has evaporated, this will take about ten minutes.
To make the salsa, de-seed the tomatoes then dice. Add the onion and season with the cumin, chilli, and zest of lime. Season to taste with the lime juice and finish with chopped coriander.
Assemble the 3 elements in 4 bowls, top with avocado and serve warm.
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