Mexican Beef and Sweet Potato Stew

1. Heat a non-stick saucepan and when hot, brown the meat and then remove from the heat.
2. Next add the oil to the same pan, scraping up any meat juices to stop from sticking. Add the
chilli, garlic and cumin seeds and heat through for about 30 seconds, until the herbs start to
sizzle.
3. Add the onions and red pepper and cook until they are soft, about 10 minutes.
4. Return the meat to the pan, along with the carrot and sweet potato. Give the pan contents a
good stir before adding the tinned tomatoes.
5. Turn the heat down and allow everything to stew gently for 15 minutes.
6. Boil the rice in a saucepan of water for 15-20 minutes until soft.
7. Drain the rice and serve with the stew.