- Gluten-free
- High-protein
Ingredients
Serves: 4
- 1 tbsp extra virgin olive oil
- 400g mince beef
- 1 brown onion, diced
- 2 garlic cloves, finely diced or minced
- 2 red peppers, diced
- 1 x 400g tin black or kidney beans, rinsed and drained
- 1 x 400g tin chopped tomatoes
- 500ml 500ml vegetable stock
- 80g brown rice
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp dried oregano
- 1 avocado, diced
- 1 lime, cut into wedges
- 1 small handful fresh coriander, roughly chopped
- 4 tbsp plain natural, Greek yoghurt, or sour cream
- 1 head romaine lettuce, sliced
Method
Step 1
Heat the oil in a large frying pan or skillet, over medium heat.
Step 2
Add the beef and cook for 5mins, breaking up with a wooden spoon as you go.
Step 3
Add the onion, garlic and peppers and cook for 5mins, stirring occasionally.
Step 4
Pour in the beans, chopped tomatoes, and stock. Add the brown rice, paprika, cayenne, cumin, and oregano. Season with salt and pepper.
Step 5
Mix well and bring to a boil, then reduce the heat to a simmer and cook for 35-40mins, until the liquid is absorbed and the rice is tender. Add a splash more water if needed throughout cooking.
Step 6
Serve topped with the avocado, lime, coriander, greek yoghurt and the romaine lettuce.
