Wednesday, 2 December 2009

Mexican beany cheesy wraps

Here is how to make the dinner (which is cheesy beany rice which we'll eat with some wraps):

Ingredients -

1 big onion, chopped finely
1 sweet red pepper, chopped
1 green pepper, chopped
2 courgettes, diced
1 pack of sliced chorizo (it's in the fridge), cut up
1 carton of passata
1 can of red kidney beans
1 can of pinto beans, Mexican bean mix or black beans - whichever we've got
small can of refried beans
250g rice (basmati)
500ml (ish) of chicken stock
garlic paste
chile ancho
chile chipotle
mild chili powder
grated cheese

To serve:
Freshly chopped coriander
soured cream
Sliced spring onions

To begin:
10 minutes: Chop the vegetables all ready.

5 minutes: Using the big metal pan, start by frying off the chorizo til it crisps up a bit. Use some oil because it's not as fatty as usual. DON'T let it burn or the whole dinner will be buggered up :)

5 minutes: Add the chopped onion and allow it to soften, and then follow that with a really good squeeze of garlic. Stir it through. Keep everything on a medium to low heat so it doesn't catch.

10 minutes: Add the peppers and courgettes, along with a scant teaspoon of chile chipotle, a teaspoon of chilo ancho and a teaspoon of mild chili powder (the mild chili powder is just in a regular Schwartz spice jar, the ancho and chipotle are in the metal pots). Give it all a good stir, make sure it's not sticking and put the lid on for about ten minutes to let it all soften together.
20-30 minutes (depending how long you've got): Add the passata and the drained pinto and kidney beans. Give everything a good stir and then put the lid back on.

2 minutes: Stir in the refried beans. Really keep an eye on this now because it's going to start going goopy and you REALLY don't want it to stick.

15 minutes: Add the chicken stock and the rice and REALLY stir it well. Put the lid on and hover, because it has a tendency to stick quite a lot at this point.

When the rice has sucked all the liquid up and is soft, it's ready for you to turn off the heat, stir in lots of cheese and the chopped coriander, and put the lid back on to keep it hot and make it all go gloopy (nomnomnom). If for any reason there is more liquid than you anticipated and the rice has all cooked, just leave the lid off for a few minutes and stand over it, stirring occasionally, for it to reduce down. It doesn't want to be rigidly dry but if it's too sloppy when the cheese goes in it will basically be like soup :)

The timings are only approximate so don't worry about them too much. DO chop everything FIRST though because as you know this pot sticks a lot and you need to be focusing on that rather than hurrying to chop things in time.

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