Cheesy Beef & Pork Burrito Rice Bowl
with Avocado-Capsicum Salsa
This easy, speedy and cheesy beef burrito bowl, brings all of those delicious Mexican flavours together to create a bowl worth drooling over. With a simple avocado salad, Tex-Mex spiced beef and pork and a bed of rice to lay it all down on, you'll be at the bottom of the bowl in no time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Avocado
250 g
Beef & Pork Mince
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water (for the rice)
1 drizzle
white wine vinegar
¼ cup
water (for the sauce)
Utensils
Cooking Steps
• To a medium saucepan, add the water (for the rice) and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• While the rice is cooking, roughly chop capsicum.
• Slice avocado in half, scoop out flesh and roughly chop.
• In a medium bowl combine avocado and capsicum and a drizzle of white winevinegar and olive oil. Season to taste with salt and pepper.
• When the rice has 5 minutes remaining, heat a large frying pan over high heat.
• Cook beef & pork mince (no need for oil!) and Tex-Mex spice blend, breaking up with a spoon, until just browned, 3-4 minutes.
• Stir in the water (for the sauce) and simmer, until slightly reduced, 1 minute. Season to taste.
• Divide rice and beef and pork mixture between bowls.
• Top with Cheddar cheese and avocado-capsicum salsa to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop pickled jalapeños, then top burrito bowl with sour cream, jalapenos and torn coriander to serve.
