1 pack (25g) Old El Paso™ Garlic & Paprika Seasoning Mix for Tacos
250g basmati rice
600ml water
1 jar (226g) Old El Paso™ Thick ‘n Chunky Salsa
200g tinned or frozen sweetcorn
75g Mexican style cheese or Cheddar cheese, grated
To Serve
1 little gem lettuce, shredded
1 medium tomato, chopped
Soured cream
Instructions
Heat oil in 24cm deep frying pan over medium heat until hot. Add beef mince, cook 5 to 8 minutes, stirring occasionally, until cooked.
Stir in taco seasoning mix, rice, water, salsa and corn. Bring to a boil; cover and reduce heat to medium-low. Cook for 12 to 15 minutes, stirring once to check that rice isn’t sticking to the bottom. Remove from the heat and let stand 5 minutes.
Fluff the rice mixture with a fork and sprinkle with the cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Serve with the lettuce, tomato and sour cream, if desired.
Expert Tips
Make into a burrito by rolling up into tortillas with some extra salsa, and the sour cream!
