Mexican Chilli Con Carne Bowl
We know bowls are a bit trendy right now, but this one is well deserving of its hip appearance. If you’re a bit shy when it comes to chilli, try adding just half of the Tapatio hot sauce (you can always add more when you come to serve it if you need more fire!). If you had Mexican relegated to junk food status, this brown rice version with fresh herbs and avocado is going to put it back on the menu for you!
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
⅔ cup
brown rice
½
brown onion
250 g
Mexican Beef Mince
(Contains: Soy;)
1 tin
red kidney beans
1
zucchini
1 tin
diced tomatoes
1 sachet
Tapatio Hot Sauce
1
avocado
½ bunch
coriander
Not included in your delivery
1.5 cup
water
2 tsp
olive oil
Utensils
Cooking Steps
To prepare the ingredients, finely chop the brown onion and dice the avocado. Drain and rinse the red kidney beans and grate the zucchini. Lastly, pick the coriander leaves.
Place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium pot and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.
Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the Mexican beef mince and cook, breaking up with a wooden spoon, for 2-3 minutes or until browned. Add the red kidney beans, zucchini, diced tomatoes and Tapatio hot sauce. Bring to the boil. Reduce the heat to medium-low and simmer for 5-10 minutes or until the sauce has thickened.
Divide the brown rice and the Mexican chilli between bowls. Top with the avocado and fresh coriander leaves.
