[6-Ingredient] Cheesy Double Beef Burrito Rice Bowl
with Avocado Salsa
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
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
500 g
Beef Mince
1
Avocado
Cooking Steps
• To a medium saucepan, add the water 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 tomato • Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl combine avocado, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• When the rice has 5 minutes remaining, heat a large frying pan over high heat. • Cook beef mince (no need for oil!) and Tex-mex spice blend, breaking up with a spoon, until just browned, 3-4 minutes. • Stir in enchilada sauce and a splash of water and simmer, until slightly reduced, 1 minute. Season with salt and pepper.
• Divide rice and beef between bowls. • Top with Cheddar cheese and avocado salsa. • If you've added a fancify bundle, roughly chop pickled jalapenos, then top burrito bowl with sour cream, jalapenos and torn coriander to garnish. Enjoy!
