Ready in 30 mins
Serves 4
Ingredients
Rice
- 150g brown rice
Chilli
- 1 red onion, finely diced
- 100g roasted capsicum, thinly sliced
- 2 tsp oil
- 1 Tbsp tomato paste
- 400g can crushed tomatoes
- 1 cup chicken stock
- 150g frozen corn
- 1 tsp salt
Beef
- 500g lean beef mince
Smoky Mexican spices
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
¼ tsp oregano
1/8 tsp chilli powder
1/8 tsp garlic powder
To Serve
1 lettuce, shredded, 4 cups worth
2 Tbsp mint leaves
4 Tbsp lite sour cream
Did you know Animal protein is usually of high quality, containing all nine essential amino acids needed for the growth and maintenance of your body?
Recipe Steps
1. Before you start
Bring a medium pot of unsalted water to the boil.
2. Cook Rice
Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve.
3. Prep & Cook Chilli
Prep onion and roasted capsicum and set aside. Heat oil in a large fry-pan on medium-high heat. Cook onion for about 2 minutes, until starting to soften. Add beef and smoky Mexican spices and cook for about 5 minutes, until browned.
4. Finish Chilli
Add remaining chilli ingredients to pan, stir and bring to a simmer. Reduce heat to medium and simmer for about 5 minutes, until thickened. Remove from heat and season to taste with salt and pepper.
4. Finish Chilli
Add remaining chilli ingredients to pan, stir and bring to a simmer. Reduce heat to medium and simmer for about 5 minutes, until thickened. Remove from heat and season to taste with salt and pepper.
5. To finish
Prep Lettuce.
6. Serve
Rice with chilli and lettuce. Top with sour cream and mint.
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This recipe was supplied by My Food Bag, Fresh Start and published with permission.
