Mexican Beef & Bean Bowls with Scented Rice

Mexican Beef & Bean Bowls with Scented Rice

Ready in 30 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 13, 2019.



  • 1 pack scented rice seeds
  • 2 cups jasmine rice
  • 3 cups water

Mexican Bowls

  • 1 brown onion
  • 1 carrot
  • 1 pack beef mince
  • 1 pack Mexican spice mix
  • 1 can chopped tomatoes
  • 1 can black beans
  • 1 cup water


  • ¼ cabbage *
  • ½ telegraph cucumber *
  • 1 pack Mexican dressing

To Serve

  • ¼ cup sour cream *
  • Chilli flakes (optional) ^


  1. Cook rice Heat a small drizzle of olive oil in a pot on medium heat. Add scented rice seeds and toast for 1-2 minutes, until fragrant.
  2. Add rice, water and ½ tsp salt to pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  3. Prep beef Finely dice onion and grate carrot. Heat a small drizzle of oil in a fry-pan on high heat. Add mince and cook for 5 minutes, stirring until browned. Add onion and carrot and cook a further 2 minutes.
  4. Add spice mix and 1 tsp salt to pan and cook for 2 minutes, until fragrant. Add canned tomatoes, beans and water, bring to a simmer, reduce heat to medium and simmer for about 10 minutes, until thickened and liquid has reduced. Season to taste.
  5. Make salad Thinly slice cabbage until you have about 3 cups worth, cut cucumber in half lengthways and thinly slice. Add to a bowl along with Mexican dressing. Toss to combine and season to taste.
  6. Serve rice and beef with salad, sour cream and chili flakes if you like a little heat.

Nutritional Information

Energy 2824 kj
675 kcal
Protein 33.1g
Carbohydrate 54.6g
Fat 35.7g