One-pot healthy Mexican beef mince
April 25, 2019
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This quick and easy Mexican rice, capsicum and healthy beef mince dish topped with sour cream and avocado is the perfect weeknight dinner.
INGREDIENTS
2 teaspoons extra virgin olive oil
1 red onion, halved, sliced
1 red capsicum, chopped
1 green capsicum, chopped
2 garlic cloves, crushed
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon ground cumin
500g lean beef mince
2 tablespoons no-added-salt tomato paste
1 cup salt-reduced beef stock
250g packet 2-minute brown and wild rice blend
Light sour cream, to serve
chopped avocado, to serve
Fresh coriander sprigs, to serve
Sliced red chilli, to serve
Lime halves, to serve
METHOD
2 teaspoons extra virgin olive oil
1 red onion, halved, sliced
1 red capsicum, chopped
1 green capsicum, chopped
2 garlic cloves, crushed
2 teaspoons smoked paprika
2 teaspoons dried oregano
500g lean beef mince
2 tablespoons no-added-salt tomato paste
1 cup salt-reduced beef stock
250g packet 2-minute brown and wild rice blend
Light sour cream, to serve
chopped avocado, to serve
Fresh coriander sprigs, to serve
Sliced red chilli, to serve
Lime halves, to serve
METHOD
- Heat oil in large frying pan over medium-high heat. Add onion and capsicums. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add garlic, paprika, oregano and cumin. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, breaking up mince with a wooden spoon for 6 to 8 minutes or until browned.
- Add tomato paste, stock and 1/2 cup water. Bring to a simmer. Stir in rice. Reduce heat to medium-low. Cook, uncovered, for 8 to 10 minutes or until liquid is absorbed. Top with sour cream, avocado, coriander and chilli. Serve with lime wedges.
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