Mexican Beef & Bean Bowls with Scented Rice
Ready in 30 minutes
• Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 13, 2019.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 13, 2019.
Ingredients
Rice
- 1 pack scented rice seeds
- 1 cup jasmine rice
- 1½ cups water ^
Mexican Bowls
- ½ brown onion
- 1 pack beef mince
- 1 pack Mexican spice mix
- ½ can chopped tomatoes
- ½ can black beans
- ½ cup water ^
Salad
- ¼ cabbage *
- ½ telegraph cucumber *
- 1 pack Mexican dressing
To Serve
- 3 Tbsp sour cream *
- Chilli flakes (optional) ^
Steps
-
Cook rice Heat a drizzle of oil in a pot on medium heat. Add scented rice seeds and toast for 1-2 minutes, until fragrant.
-
Add rice, water and a pinch of 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.
-
Prep beef Finely dice onion. Heat a drizzle of oil in a fry-pan on high heat. Add mince and cook for 5 minutes, stirring until browned. Add onion and cook a further 2 minutes.
-
Add Mexican spice mix and ½ 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 8-10 minutes, until thickened and liquid has reduced. Season to taste.
-
Make salad Thinly slice cabbage until you have about 2 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.
-
Serve rice and beef with salad, sour cream and chili flakes if you like a little heat.
Nutritional Information
Energy |
2778 kj 664 kcal |
---|---|
Protein | 29.2g |
Carbohydrate | 57.2g |
Fat | 35.0g |