Mexican Cinnamon Mince with Long Grain Rice

Sprinkle the raisins with sherry and orange juice. Peel and chop the onions and garlic. Rinse cilantro, pluck and chop. Dice banana and apple evenly, sprinkle with lime juice. In a wide saucepan with the oil, sauté onions and garlic until translucent, stir in mince and toast until crumbly. Add banana, apple and almond flakes.

Sauté heartily with paradeis pulp, extinguish with red wine. Season heartily with the spices, add raisins and long grain rice, perhaps also water, fold in the coriander dusted with cinnamon and bring to the table with sour cream.

Tip: Always use aromatic spices to refine your dishes!

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