Chili con carne steaks

Name: Chili con carne steaks
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 3 Stem(s) flat leaf parsley; 2 TABLESPOONS Butter or margarine; 1 Bread roll (from the previous day); 100 g Vegetable maize (canned); 2 colourful peppers; 1 Onion; 1 chili pepper; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Pepper; 1-2 TEASPOONS medium hot mustard; 2-3 TABLESPOONS Oil; 7-10 Tbsp Chilli and parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
3 Stem(s) flat leaf parsley
2 TABLESPOONS Butter or margarine
1 Bread roll (from the previous day)
100 g Vegetable maize (canned)
2 colourful peppers
1 Onion
1 chili pepper
500 g mixed minced meat
1 Egg
7-10 Tbsp Pepper
1-2 TEASPOONS medium hot mustard
2-3 TABLESPOONS Oil
7-10 Tbsp Chilli and parsley

Directions

1
Put rice in boiling salted water and cook for about 20 minutes, then drain. Just before serving, wash and chop the parsley. Melt the fat. Briefly toss rice and parsley in it.
2
Soak rolls for the minced steaks. Meanwhile rinse the corn and let it drain. Clean and wash the peppers and cut them into very small cubes. Peel and finely dice the onion. Carve the chilli lengthwise, remove seeds and chop finely.
3
Squeeze the rolls vigorously. Knead prepared ingredients, minced meat and egg. Season with salt, pepper and mustard. Shape dough into small minced steaks. Heat oil in a grill pan. Fry the steaks for 4-5 minutes on each side.
4
Arrange steaks and parsley rice in portions. Serve garnished with chilli and parsley. Mexican salsa tastes good with it.