1 cup uncooked rice
500g minced meat
1 onion (chopped)
1 red pepper (chopped)
4 or 5 hot chilli peppers (optional)
½ tsp chilli powder
¼ tsp cumin
¼ cup cream
2 cups enchilada sauce
1 cup grated cheese (divided into 2)
Sliced black olives (optional)
1 cup (pre-rinsed) red kidney beans (other beans can be used also)
½ cup spring onions (sliced)
½ tsp oregano (optional)
Cook rice (as you normally would).
While rice is cooking, brown minced meat in a large pan (I used a wok), with the onions and red (and chilli) peppers.
In a bowl, stir cream and enchilada sauce, half the cheese ( ½ cup), olives and beans and set aside.
When the minced meat is cooked, drain any excess oil, add chilli powder, cumin and oregano (if using). Stir on a low heat for about 1 minute.
Stir in enchilada mixture and the rice. Continue stirring until warmed through.
Decorate by sprinkling the remaining cheese and the spring onions.
Cover pan for about 1 minute to allow cheese to melt.
Serve immediately with tortilla wraps.
For home made enchilada sauce recipe please check my blog.