Definitions
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| INGREDIENTS | SERVES 18 | SERVES 45 | SERVES 90 |
|---|---|---|---|
| Olive oil | As needed | As needed | As needed |
| Onion, diced | 2 medium | 5 medium | 10 medium |
| Garlic, peeled and crushed | 2 cloves | 5 cloves | 10 cloves |
| Capsicum, diced | 1 medium | 2 1/2 medium | 5 medium |
| Carrot, grated | 1 1/2 medium | 3 medium | 6 medium |
| Zucchini, grated | 1 medium | 2 1/2 medium | 5 medium |
| Ground cumin | 1 1/2 tsp | 1 tbsp | 2 tbsp |
| Ground coriander | 1 tsp | 3 tsp | 6 tsp |
| Paprika | 1 tsp | 3 tsp | 6 tsp |
| Canned diced tomatoes | 400g | 1 kg | 2 kg |
| Salt reduced tomato paste | 45g | 115g | 225g |
| Salt reduced beef flavoured stock powder | 12g | 30g | 60g |
| Water | 375mL | 940mL | 1.875mL |
| Salt and pepper | To taste | To taste | To taste |
| Canned kidney beans, drained | 2 x 400g tins | 5 x 400g tins | 10 x 400g tins |
| Canned black beans, drained | 1 x 400g tin | 3 x 400g tins | 5 x 400g tins |
Salsa |
| Raw tomato, diced | 3 medium | 7 1/2 medium | 15 medium |
| Red onion, diced | 1/4 medium | 3/4 medium | 1 1/2 medium |
| Canned corn kernels, drained | 1 x 420g tin | 3 x 420g tins | 5 x 420g tins |
| Fresh herbs, finely chopped | 40g | 100g | 200g |
| Fresh herbs, finely chopped | 40g | 100g | 200g |
| Lime juice | 3 tsp | 1 1/2 tbsp | 3 tbsp |
Rice |
| Brown rice, uncooked | 550g | 1.375kg | 2.75kg |
| Reduced fat cheddar cheese, grated | 150g | 375g | 750g |
Method
- Put a saucepan over medium heat and add enough oil to lightly coat the bottom of the pan.
- Add the onion and garlic. Cook, stirring frequently until they start to look transparent.
- Add the capsicum, carrot and zucchini. Cook until the vegetables are soft and most of the liquid in the pan has evaporated.
- Add the cumin, coriander, paprika, canned tomatoes, tomato paste and beef stock and mix well. Season with salt and pepper to taste. Cover the pan with a lid and simmer for 20 minutes or until the liquid has reduced and the mixture has thickened slightly.
- Add the kidney beans and black beans and simmer uncovered for a further 10 minutes.
- Meanwhile, rinse the rice well in a colander and cook according to packet instructions.
- Add all salsa ingredients to a bowl and gently stir to combine.
- Measure rice into bowls. Top with the Mexican beans, salsa and grated cheese.
