Beef Burrito Bowl with Salsa & Chipotle Sour Cream

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, January 23, 2022.

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Saddle up for a Mexican-inspired Beef Burrito Bowl that's both bold and fresh. Culley's Chipotle sauce is mixed with sour cream and served with heaps of fresh vege - what's not to love?

Ingredients

Rice

150g basmati rice
1 1/8 cup boiling water

Salsa

1 pinch of chilli flakes, optional
1/2 Tbsp vinegar
1 drizzle of olive oil
1 drizzle of olive oil
150g frozen corn
1 tomato, diced 1cm
50g baby spinach, finely chopped

Beef

1 carrot, grated
1/2 can kidney beans, drained & rinsed
1 drizzle of oil
25g tomato paste
1 Tbsp soy sauce
250g beef mince
1 pack Mexican spices
1 brown onion, finely diced

To Serve

2 Tbsp lite sour cream
2 tsp chipotle sauce

Steps

Bring a half-full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Heat oil in a large fry-pan (or a wok) on high heat and cook corn with a pinch of salt for about 5 minutes, until charred. Dice tomato and chop spinach and add to a medium bowl with cooked corn, vinegar and olive oil. Season to taste with salt and pepper. Set aside and reserve pan.
Dice onion, grate carrot and drain and rinse beans. Return reserved pan (or wok) to heat and cook onion, carrot and tomato paste for 3 minutes, until softened. Add soy sauce, beef mince and Mexican spices to pan and cook a further 5 minutes, until browned.
Use a fork to fluff cooked rice grains. Add beans and cooled rice to pan with beef and stir-fry for about 2-3 minutes, until warmed through.
In a small bowl, mix sour cream and chipotle sauce.
Beef and rice topped with salsa and chipotle sour cream.

Nutritional Information

Energy	3428 kj 819 kcal
Protein	43.5g
Carbohydrate	95.2g
Fat	26.4g