Mexican Bean and Brown Rice Bowl
with Avocado & Cheddar Cheese
We know bowls are a bit trendy right now, but this one is well deserving of its hip appearance. If you had Mexican relegated to junk food status, this nourishing version with fresh herbs and avocado is going to put it back on the menu! The kids will love this warming bowl, packed with veggies but full of flavour!
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
2 packet
brown rice
1 unit
brown onion
1 tin
red kidney beans
2 unit
zucchini
1 packet
beef mince
2 sachet
Mild Mexican Spice Blend
(Contains: Gluten;)
2 tin
diced tomatoes
1 unit
avocado
1 bunch
coriander
1 block
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
6 cup
water
1 tbs
red wine vinegar
2 tsp
sugar
¾ tsp
salt
Utensils
Cooking Steps
Rinse the brown rice well. Bring the rice and the water (check ingredients list for the amount) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, covered, for 25-30 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.
While the rice is cooking, finely chop the brown onion. Drain and rinse the red kidney beans. Grate the zucchini.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until soft. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the mild Mexican spice blend and cook for 1 minute, or until fragrant.
Add the red kidney beans, diced tomatoes, zucchini, red wine vinegar, sugar and salt (use suggested amount) to the pan with the beef. Bring to the boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the sauce has thickened. TIP: Letting chilli con carne simmer allows the flavours to deepen, making for a more delicious dish!
While the chilli is cooking, dice the avocado. TIP: Slice the avocado into cubes while still in the skin, then scoop the cubed flesh out with a spoon. Pick and finely chop the coriander leaves. Grate the Cheddar cheese.
Divide the brown rice and Mexican beans between bowls. Top with the avocado cubes, coriander and grated Cheddar.
