Perfect as a quick & easy mid-week dinner or for when you’re enjoying the weekend at a five million star hotel out bush, my Camp Rice will keep your taste buds happy!
Start by frying off 500g of mince (whatever type floats your boat). You could opt to fry off a finely diced onion here as well, which will add depth of flavour, but my hubby is not an onion fan so I’ve left it out. Either way, just make sure you remember to season well with salt & pepper before bunging in an entire can (400g) of diced tomatoes.
Once that mince sauce is nicely cooked, whack in an entire can (425g) of Mexe Beans. These already have spices & chilli mixed through them but hey, if you’re one of the ones that like it hot (and are not on porta potty duty) feel free to amp it up!
Cook off 2 cups of rice in a pot of boiling salted water, drain & throw in the mince mix pan just for good measure, before scooping out onto the plates of ravenous campers.
Dollop a wee spoon of sour cream on top with a sprinkle of paprika & it’s Chompin Time!