A simple family meal recipe is this rice and meat casserole from Mexico. Use your preferred toppings as a garnish. I like to add chopped cilantro and lettuce on top. It’s also usually a good idea to add more cheese.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cloves garlic, peeled
- 1 (1/2 inch) piece fresh ginger
- 2 tablespoons vegetable oil, divided, or as needed
- 1 onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- 2 potatoes, peeled and chopped
- 2 roma (plum) tomatoes, chopped
- 2 bunches fresh spinach, chopped
- salt to taste
Instructions
- Grind garlic and ginger together to make a paste.
- Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.
Reviews
I love spicy things, the hotter the better, but I’d definitely lower the amount of cumin out in. It leaves a bitter aftertaste. I also prefer using an egg instead of cornstarch for a better flavor.