Michael and Rachel's

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Mexican Supper Pot

Updated: 01 Sep 2018

Ingredients

  • 1 onion, chopped
  • 1 yellow pepper, finely chopped
  • 250g pork mince
  • 400g tin chopped tomatoes
  • 3 tbsp tomato puree
  • 1/2 tin red kidney beans in chilli sauce
  • Small tin sweetcorn
  • 1 pack microwaveable brown rice
  • Plain tortilla chips

Method

  1. Heat the oil in a medium saucepan, tip in the onion and let is sizzle and turn golden. After a few minutes add the yellow pepper and leave it for a few more minutes, stirring occasionally.
  2. Add the mince and cook until it's no longer pink, stirring to break it up and scarping the bottom of the pan so it doesn't stick.
  3. Tip the tomatoes into the mince then fill the can with water and pour this in. Add the tomato puree and the kidney beans; stir and let it come to the boil. Simmer, covered, for 25 minutes to cook the mince through.
  4. Stir in the rice and sewetcorn; let it heat through gently. Add some parsley and season with salt / pepper if required.
  5. Serve with tortilla chips.