Spicy Beef and Rice
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves 4
1 onion, finely diced
3 cloves garlic, crushed
1 red chile, finely diced (remove the spine and seeds to take away the heat of the chile, if desired)
400 g (14 oz) ground beef
2 tsp curry powder
2 tsp garam masala
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground cinnamon
1 cup basmati or other long grain rice
400 g (14 oz) tin of diced tomatoes
2 Cups beef stock
1. Heat a dash of oil in a large frying pan over a medium heat. Fry the onion, garlic, and chile for about five minutes. Add the beef and cook until browned.
2. Add the seasonings and cook for a further 1 minute.
3. Add the rice, tomatoes, and stock. Bring to a simmer. Cover and simmer for about 15 minutes, until the liquid is absorbed and the rice cooked. Stir a couple of times during the cooking process so that the rice doesn’t stick to the bottom.
From picnicnz.blogspot.co.nz