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Mexican Bean and Brown Rice Bowl

Mexican Bean and Brown Rice Bowl

with Avocado & Cheddar Cheese

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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!

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

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

(ContainsGluten)

2 tin

diced tomatoes

1 unit

avocado

1 bunch

coriander

1 block

Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

6 cup

water

1 tbs

red wine vinegar

2 tsp

sugar

¾ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3290 kJ
Fat30.9 g
of which saturates11.3 g
Carbohydrate72.6 g
of which sugars10 g
Dietary Fibre0 g
Protein47.2 g
Cholesterol0 mg
Sodium381 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Sieve
Chopping board
Grater
Knife
Pan
Spoon
Instructionsarrow up iconarrow up icon
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1

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.

2

While the rice is cooking, finely chop the brown onion. Drain and rinse the red kidney beans. Grate the zucchini.

3

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.

4

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!

5

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.

6

Divide the brown rice and Mexican beans between bowls. Top with the avocado cubes, coriander and grated Cheddar.