A Taste of India and Mexico w/ Rice and Beef

by zesty on March 22, 2010 · 12 comments

Happy Monday!  It feels like I have been away for a long time which I guess is not that far from the truth.  Spinach and Mushroom Pasta was my last post since I had a special guest sit in on Friday with Sippity Sup.  This weekend was action packed and full of cooking.  A while back I used to cook on Sunday’s for the whole week including lunches ( for work ) and dinners in the evening.  I am not quite sure why I ever stopped doing that but I will chalk it up to being a bit too busy.

But I was talking to Mrs. Zesty earlier on the weekend and said” Let’s bring back cooking Sundays.  Sunday cooking was REBORN.  I will not get into great details as to what I prepared as you will see through the week and next but it was a ton of fun especially since Zesty Jr. was by my side for a couple of dishes.

This dish I want to share with you today is a simple dish combining a little Mexican and a small bit of India with the use of a few simple ingredients.

As I look back on my blogging career, I notice a pattern; everything I cook is super simple and quick.  I wonder if that means I am SIMPLE.  Anyway, let’s not go there.


  • 1 Cup Jasmine Rice
  • 1 1/2 Cups Water
  • 1 1/2 Cups Salsa ( I used store bought )
  • 1 Tbsp. Cumin
  • 1/2 lb. Extra Lean Ground Beef
  • 1 Carrot ( chopped)
  • 1 Cup Mushrooms ( chopped)
  • 1 Celery stalk ( chopped)
  • 1 Tbsp. Olive oil
  • Salt and pepper


  1. Prepare rice according to directions and set aside once cooked.
  2. In a large preheated sauce pan over medium heat, combine olive oil, celery and carrots; cook for about 7 minutes
  3. Add mushrooms and cook another 3 minutes
  4. Next, toss in the ground beef, cumin, salt and pepper and cook until no longer pink
  5. Add salsa and let simmer 5 minutes
  6. Stir in cooked rice and mix thoroughly.
  7. ENJOY!

Zesty Tip: When using mushrooms with a meat dish, be sure to cook them prior to adding any meat as they will release a lot of water and will not allow the meat to brown.

This was a super fun weekend and I am looking forward to doing the Sunday cooking next week as well.  Holler at me if you have any suggestions/recommendations for the week’s dishes.  I am looking for dishes that reheat well and pack up in a resealable container well.  I would love to hear your ideas.

Take care


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