Mexican Beef and Bean Bowls with Fragrant Rice

Mexican Beef and Bean Bowls with Fragrant Rice

Ready in 25 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 25, 2018.

Ingredients

Scented Rice

  • 2 teaspoons olive oil
  • 2 teaspoons scented rice seeds
  • 1 cup jasmine rice
  • 1½ cup water
  • Pinch of salt

Mexican Beef Bowls

  • 300g beef mince
  • ½ brown onion, finely diced
  • 1 clove garlic, minced
  • 2 teaspoons Mexican spice mix
  • 1 tablespoon tomato sauce
  • ½ teaspoon salt
  • ½ can chopped tomatoes
  • ½ cup beef stock
  • ½ can black beans
  • 1 tablespoon Worcestershire sauce

Salad

  • 1 tomato
  • ½ capsicum
  • ½ Lebanese cucumber
  • 25g Mexican dressing

To Serve

  • ¼ cup sour cream

Steps

  1. Prepare vegetables. Heat olive oil in a medium pot on medium heat. Add scented rice seeds and toast for 1-2 minutes, until fragrant.
  2. Add rice, water and salt to pot, turn to a high heat and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. While rice cooks, heat a drizzle of oil in a large frypan on high heat. Add mince and cook for 3 minutes, until browned, breaking up with a wooden spoon as it cooks. Add onion and garlic and cook a further 2 minutes, until starting to soften.
  4. Add spice mix, tomato sauce and salt to pan and cook for 2 minutes, until fragrant. Add canned tomatoes, stock and beans, bring to a simmer, reduce heat to medium and simmer for about 5 minutes, until thickened and reduced. Stir through Worcestershire sauce and season to taste.
  5. While mince simmers, dice tomato 2cm and dice capsicum and cucumber 1cm. Add all to a large bowl. When mince has finished cooking, toss Mexican dressing through salad and season to taste.
  6. To serve, place ¾ cup scented rice into each bowl and top with Mexican beef. Dollop with sour cream and serve salad on top.

Nutritional Information

Energy 2483 kj
593 kcal
Protein 28.2g
Carbohydrate 51.4g
Fat 30.4g