Mexican Beef and Rice

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Course 1 meal a day, 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course, puree

Servings adults

Ingredients

1 - 1.5 kg beef blade roast or any joint suitable to slow cooking like chuck. Or swap for 500 grams grass-fed beef mince.
2 TBSP olive oil
1 onion diced
4 garlic cloves minced
1 TBSP ground cumin
2 tsp smoked paprika
2 tsp dried oregano
400 grams black beans 1 tin drained
2 cups water or bone broth
1.5 cups rice plus 2 cups water

Instructions

SLOW COOK VERSION

If using your oven, preheat it to 170*C. Heat a casserole dish with a tight-fitting lid over high, or set your slow cooker on the sear function. Add 1 tablespoon of the olive oil and brown the roast on all sides. Remove and set aside.
Add the remaining olive oil, along with the onions and a pinch of salt. Cook until they’re just beginning to brown, then add the garlic and spices. Cook for another minute, then add the water. Give it a good stir and then add the beef and beans. Cook for 3-4 hours over low heat or until tender enough to shred.
15 minutes before the beef is ready, add 1.5 cups of rice and 2 cups of water or bone broth to a saucepan. Bring to the boil, then reduce to a slow simmer (lid on) until all the liquid has been absorbed and the rice is fluffy.
Pull the beef apart, leaving some larger pieces for finger foods if needed. Purée some beef with a splash of the cooking liquid or more water for spoon feeding. Serve with all of your favourite accompaniments (see notes).

QUICK MINCE OPTION

Add the olive oil, then the diced onion and a pinch of salt. Cook until they’re just beginning to brown, then add the garlic and spices. Cook for another minute, until fragrant.
Add the beef mince and break up with a wooden spoon, stir until browned. Next add the broth and beans and stir.
Bring to the boil, then reduce to a slow simmer (lid off) for 20 minutes until cooked through.

Notes

Serve with mashed avo, corn on the cob, greek yoghurt, sauerkraut, grated cheddar cheese, diced tomatoes, coriander and grated carrot. But choose whatever sides you like and have in the fridge! You can also eat with wraps or nachos.