Mexican Pulled Beef and Rice

Cook Time 1 hour

Servings 4


500g lean beef brisket, diced into 2 cm cubes

10ml olive oil

80g brown onion, peeled and diced into 2 cm cubes

2 cloves of garlic, peeled & minced

3g red chilli paste

3g paprika

1g ground cumin

7g tomato paste

250g tinned tomato pulp

40g frozen corn kernels

½ tsp dried oregano leaves

Pinch of black pepper

4g salt

4g brown sugar

3 chipotle peppers, chopped finely

130g canned refried beans

Turmeric Rice

200g wild rice

1 tsp turmeric

To Serve

100g vine ripened Roma tomatos, diced into 1cm cubes

20g spring onions, finely sliced

1 avocado, chopped and smashed

Loose handful of coriander leaves, finely chopped

60g shredded tasty cheese

A splash of lime juice


Heat olive oil in a large deep saucepan, over a high heat. Add the onions and sauté for 4 – 5 minutes, then add beef brisket and cook for a further 6 minutes or until browned on all sides. Add the garlic, chilli paste, paprika, cumin & tomato paste then cook for a further 2 - 3 minutes.

Add tomato pulp, salt, pepper, oregano, sugar & chipotle peppers, then bring to a simmer, cover and cook on a low heat for 30 - 40 minutes or until the beef is tender. Once the beef is tender shred with the back of a fork and add refried beans, cook with the lid off for 3 – 4 minutes to allow the casserole to reduce slightly. Adjust seasoning if required.

Bring a pot of water to the boil and add turmeric and wild rice blend, cook until al dente.

To make salsa, mix the spring onions, lime juice, Roma tomatoes, coriander, and a splash of olive oil. Season with salt and pepper.

Portion wild rice and top with pulled beef mix, then garnish with fresh chopped coriander, tomato, shallots, cheese and smashed avocado.


Easy Baked Rice


Christmas Pudding