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Mexican Beef & Brown Rice Bowl with Smashed Avo & Greek Yoghurt

Mexican Beef & Brown Rice Bowl with Smashed Avo & Greek Yoghurt

Lean Protein | Healthier Carbs | Packed with Veggies

Balanced
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Introducing our Balanced recipes. They're Dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories.With wholesome brown rice, creamy avo, charred corn and plenty of veggies, this is a nutritionally balanced Mexican-style meal everyone will love.

Tags:Naturally Gluten-FreeNot Suitable for CoeliacsSpicy
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 clove

garlic

1 packet

brown rice

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 cube

chicken stock

1 packet

beef strips

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 unit

corn

1 unit

tomato

½ unit

avocado

½ unit

lemon

1 bag

baby spinach leaves

1 packet

Greek yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

3 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2665 kJ
Fat17.7 g
of which saturates4.2 g
Carbohydrate67 g
of which sugars10.7 g
Protein44.4 g
Sodium1129 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, add the brown rice, water (for the rice) and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice. Return the pan to a medium heat with a dash of olive oil, then add 1/2 of the garlic. Cook until fragrant, 1-2 minutes. Return the rice to the pan, add the salt and stir to combine. Remove from the heat.

2

SPICY! This spice blend is hot, use less if you're sensitive to heat. While the rice is cooking, combine the beef strips, Mexican Fiesta spice blend and remaining garlic in a large bowl. Drizzle with olive oil, season with salt and pepper, then toss to coat. Set aside. Slice the corn kernels off the cob. Roughly chop the tomato.

3

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Set the corn aside in a bowl to cool slightly. Just before serving, add the tomato to the bowl. Drizzle with olive oil and season to taste with salt and pepper. TIP: Cover the pan with a lid if the kernels are "jumping" out.

4

Place the avocado (see ingredients list) in a small bowl and mash with a fork. Slice the lemon (see ingredients list) into wedges. Add a generous squeeze of lemon to the mashed avocado. Season to taste.

5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef in batches until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

6

Stir the baby spinach leaves through the brown rice. Divide the rice between bowls. Top with the beef, charred corn salsa and smashed avo. Dollop over the Greek yoghurt. Serve with any remaining lemon wedges.