Beef and Mexican rice burritos

• ½ cup (125 ml) basmati rice
• Olive oil
• 1 cup (250 ml) water
• ½ tsp (2.5 ml) cumin
• ½ tsp (2.5 ml) smoked paprika
• ½ tsp (2.5 ml) Mexican chili powder
• Salt and freshly ground pepper

• ½ red onion, finely chopped
• 2 garlic cloves, finely chopped
• Olive oil
• 400 g (14 oz) fondue beef, finely chopped
• 3 tbsp (45 ml) tomato paste
• 1 cup (250 ml) canned black beans, rinsed and drained
• 1 cup (250 ml) corn kernels, rinsed and drained
• Juice of ½ lemon
• ½ tsp (2.5 ml) cumin
• ½ tsp (2.5 ml) dried oregano
• ¼ cup (60 ml) beef broth
• 1 large tomato, seeds removed, diced
• 160 g (5 ½ oz) halloumi cheese, diced
• 8 large wheat tortillas
• Salt and freshly ground pepper

Mexican rice

• In a saucepan heated over medium heat, add the rice and a drizzle of olive oil. Stir and cook for 2 minutes while stirring.
• Add water, cumin, smoked paprika and Mexican chili. Season with salt and pepper, then stir. Bring to a boil, reduce to low heat and simmer about 10 minutes, covered, until liquid is completely absorbed and rice is cooked. Remove from heat, stir and set aside with lid closed.

Burritos

• In a large skillet heated over medium-low heat, add onion and garlic, then drizzle with a good amount of olive oil. Cook while stirring for 2 minutes.
• Increase heat to medium, and add beef and tomato paste. Season with salt and pepper and stir. Cook for 4 to 5 minutes while stirring until beef is cooked but still pink.
• Add black beans, corn, lemon juice, cumin, oregano and beef broth. Season with salt and pepper, then stir. Cook for 4 to 5 minutes while stirring to reduce liquid almost dry.
• Add tomato and halloumi cheese and cook for 2 additional minutes.
• Remove from heat and let rest for 5 minutes. Heat tortillas slightly before rolling. Fill each tortilla with the mixture and a little Mexican rice, then roll. Serve with remaining Mexican rice.