Tex-Mex spiced turkey mince with corn-and-coriander rice

Tex-Mex spiced turkey mince with corn-and-coriander rice

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  • 3 T olive oil
  • 1 onion, finely chopped
  • 500 g Woolworths turkey mince
  • 2 cloves garlic, grated
  • ½–1 t chilli powder (or a pinch of chilli flakes)
  • 2 t ground cumin
  • 2 t ground coriander
  • sea salt and freshly ground black pepper, to taste
  • 1 x 400 g can chopped tomatoes
  • 1 cup chicken stock
  • fresh coriander, for serving
  • sour cream, for serving
  • grated Cheddar, for serving
  • extra finely chopped fresh red chilli, for serving (optional)
  • For the corn-and-coriander rice:
  • 200 g basmati rice
  • 2 cup water
  • 2 cobs sweetcorn
  • 10-15 g fresh coriander, chopped
  • salt, to taste
  • 1–2 T butter (optional)

Cooking Instructions

1. Heat the olive oil in a large pan. Add the onion and turkey mince and cook, stirring, for about 10 minutes until just cooked.

2. Stir in the garlic, spices and seasoning and keep stirring for 1 minute. Add the tomatoes and stock and simmer, uncovered, stirring occasionally, for 10–15 minutes. Check the seasoning. Garnish with fresh coriander. Serve with the sour cream, Cheddar, chilli and rice.

3. To make the rice, rinse the rice and turn into a saucepan. Add the water and bring to a simmer. Meanwhile, slice the corn off the cob and add to the rice. Reduce the heat and simmer, covered, for 15 minutes. Turn off the heat and allow to steam for 5 minutes. Stir in the coriander and add salt to taste – start with ½ t. Stir in the butter, if using. Fluff up with a large fork

Cook's note: This recipe is full of flavour and quick to make, you’ll be making it more than once.

Find more mince recipe here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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