Ingredients

Mexican-Style Rice

• 1/2 onion, 1 clove garlic, 1/2 chili pepper
• 1 tablespoon olive oil
• 220 g (1 glass) long-grain rice
• 450 ml stock or broth
• 3 tablespoons chopped tomatoes

Chili con Carne

• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 1 teaspoon each of ground chili, cumin and oregano
• 500 g ground beef
• 100 ml stock or water
• 1 can chopped tomatoes (reserve 3 tablespoons for the rice)
• 1 teaspoon sugar
• 200 g red kidney beans
• optional 5 pieces sun-dried tomatoes

And

• 4 large tortilla wraps
• 80 g shredded cheese
• optional avocado, lime, cilantro, jalapeño
• sour cream

Preparation

1. Finely chop or grate the onion, garlic and chili. Place in a large skillet and sauté briefly in a tablespoon of olive oil.
2. Add the raw rice and continue sautéing until the rice turns slightly golden brown (about 5 minutes).
3. Bring the stock to a boil, add the tomatoes, and stir. Pour into the skillet, reduce the heat to low, cover, and cook for 25 minutes.