Mexican Beef and Rice
Ingredients
- 500 grams mince
- 1 TBSP olive oil
- 1 onion diced
- 4 garlic cloves minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried coriander
- 400 grams black beans 1 tin drained (optional)
- 1 cup water or bone broth
- 1 cups rice plus 2 cups water or bone broth
Guacamole
- 1 avocado ripe
- 1 lime juiced
- 1/4 bunch coriander finely chopped
- 1 TBSP Greek Yoghurt or sour cream
Sides
- 2 sweet potato diced
- 1/4 red onion diced
- 1 cucumber diced
- 1 capsicum diced
- 1 cup grated cheese
Instructions
- Add the olive oil, then the diced onion and a pinch of salt. Cook until they’re just beginning to brown, then add the garlic and spices. Cook for another minute, until fragrant.
- Add the beef mince and break up with a wooden spoon, stir until browned. Next add the broth and beans and stir.
- Bring to the boil, then reduce to a slow simmer (lid off) for 20 minutes until cooked through.
Rice
- Whilst the mince is cooking, add the washed rice and broth or water to a pot, bring to the boil then allow to simmer until all the liquid is soaked up and the rice is fluffy.
Sweet Potato
- If using sweet potato, chop into 2cm cubes, drizzle with olive oil and place in oven at 180C whilst mince cooks until soft (around 30 minutes)
Guacamole
- Mash the avocado with the juice of 1 lime, the coriander and a spoonful of Greek Yoghurt or sour cream. Add salt and pepper to taste.
Sides
- Chop the capsicum, cucumber, red onion and grate the cheese to serve.
Notes
Serve with mashed avo, corn on the cob, greek yoghurt, sauerkraut, grated cheddar cheese, cottage cheese, diced tomatoes, coriander and grated carrot. But choose whatever sides you like and have in the fridge - you can also eat with wraps or nachos.
Tried this recipe?Let us know how it was!