Mexican Liver

Mexican Liver 

Point 4
Core recipe

350g liver

1 large onion, chopped
2 garlic cloves, crushed
1 large carrot, chopped
1 red pepper, de-seeded and chopped
2-3 tsp medium chilli powder
400g chopped tomatoes
2 tbp tomato puree
400g kidney beans, rinsed and drained
300ml (1/2pt) beef or vegetable stock
salt and freshly ground pepper
350g/12oz long grain brown rice



Heat a large non stick pan, spray with Frylight or use oil from allowance, and add the liver so that it seals and browns. 

Add the onion, garlic, carrot, pepper and chilli powder, tomatoes, tomato puree, red kidney beans and stock. 

Stir well and bring to the boil. Cover and reduce the heat. Simmer for about 30 - 45 mins, stirring from time to time. meanwhile cook your rice.

Check the seasoning and serve.

Mexican Liver 

No Count

Servings | 4
Estimated POINTS® value per serving | 4

No Count recipe

350g/12oz liver
1 large onion, chopped
2 garlic cloves, crushed
1 large carrot, chopped
1 red pepper, de-seeded and chopped
2-3 tsp medium chilli powder
400g chopped tomatoes
2 tbp tomato puree
400g kidney beans, rinsed and drained
300ml (1/2pt) beef or vegetable stock
salt and freshly ground pepper
350g/12oz long grain rice

1. Heat a large non stick pan and add the liver so that it seals and browns.
2. Add the onion, garlic, carrot, pepper and chilli powder, tomatoes, tomato puree, red kidney beans and stock. Stir well and bring to the boil. Cover and reduce the heat. Simmer for about 30 - 45 mins, stirring from time to time.
3. 15 mins before you are ready to serve, put the rice on to cook. Boil the rice in plenty of lightly salted water until tender. Drain well and rinse with boiling water.
4. Check the seasoning of the chilli. Divide the rice onto four warm plates and pile the chilli on top.

Nice alternative to chilli con carne, liver stays nice and moist. Had this since I was a kid and apparently came out of my Grandmas old magazines.