Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (4 ounces) diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups beef broth
- 1/2 cup uncooked long grain rice
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a wooden spoon or spatula as it cooks.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, kidney beans, corn, diced green chilies, chili powder, ground cumin, salt, and black pepper to the pot. Stir to combine.
4. Pour in the beef broth and bring the mixture to a boil.
5. Add the uncooked rice to the pot and stir to combine.
6. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the stew has thickened.
7. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 320
Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 1100mg
Total Carbohydrates: 38g
Dietary Fiber: 6g
Sugars: 5g
Protein: 21g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Black beans or pinto beans can be used instead of kidney beans.
- Frozen corn can be used instead of canned corn.
- Red or yellow bell peppers can be added for extra flavor and color.
Variations:
- Add a can of diced potatoes for a heartier stew.
- Use quinoa instead of rice for a gluten-free option.
- Add a can of tomato sauce for a thicker, more tomato-based stew.
Tips and tricks:
- Use a lean ground beef to reduce the fat content of the stew.
- If the stew is too thick, add more beef broth or water to thin it out.
- Serve with a dollop of sour cream and a sprinkle of shredded cheese for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a large bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Shredded cheese
- Sour cream
- Chopped green onions
- Diced avocado
Pairings:
- Cornbread
- Tortilla chips
- Rice
- Salad
Suggested side dishes:
- Mexican-style rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the stew is too thin, simmer for a few more minutes to allow it to thicken.
- If the rice is not fully cooked, add more beef broth or water and continue simmering until the rice is tender.
Food safety advice:
- Make sure the ground beef is fully cooked before adding the other ingredients.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mulligan stew is a traditional American dish that originated in the late 19th century. It was often made by hobos and travelers who would combine whatever ingredients they had on hand to create a hearty stew.
Flavor profiles:
This Mexican-style mulligan stew is savory and slightly spicy, with a hint of sweetness from the corn.
Serving suggestions:
Serve hot with a side of cornbread or tortilla chips for dipping.
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Region: Mexican