Not in the mood to cook this Sunday? Then make our quick and delicious Mexican beef and rice with green salsa recipe instead. Plus, it’s budget-friendly!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
For the beef and rice
2 tbsp tomato paste
1 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tsp chilli flakes
500 g chuck steak, chopped, meaty bones reserved
250 g rice
1 green pepper, sliced
1 carrot, peeled and chopped
1 celery stalk, sliced
1 tsp ground coriander
1 tsp ground cumin
Salt and cracked black pepper
For the salsa
1 avocado, peeled and chopped
1 stalk celery, finely sliced
½ cup chopped coriander, plus extra to garnish
Juice of ½ lemon, plus wedges to serve
Plain yoghurt, to serve

METHOD
For the beef and rice
1. Mix the tomato paste with 2 cups warm water.
2. Heat the oil in a pot over medium heat. Add the onion, garlic and chilli. Fry for 1 minute
and remove.
3. Increase to high heat. Add the steak in batches, frying for 3–5 minutes, until browned.
4. Return the steak pieces and onion mixture to the pot. Add the remaining ingredients, as well as the tomato paste mixture.
5. Bring to the boil, then reduce to low heat, cover and cook for 15 minutes.
6. Remove from the heat. Let stand for 5 minutes, then fluff up with a fork.
For the salsa
1. Mix the avocado, celery, coriander and lemon juice.
2. Season with salt, pepper and chilli.
3. Serve the rice with a dollop of yoghurt and garnish with coriander. Serve the salsa and the rest of the yoghurt on the side.

Want a fresh, easy-to-make dish? Then this this steak and pear salad with home-made mint dressing is for you!

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