Mexican Pot

For the Mexican pot, heat the fat. Sauté minced meat, chopped onion, garlic and rice briefly. Pour in a little water.

Add salt, pepper, chili powder, vegetable extract and the peeled tomatoes and cook on low heat for about 25 minutes.

Drain the corn well, mix with the remaining ingredients, bring to the boil again and season to taste, add the cream and parsley.

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