US
Mexican beef one pot
Prep and cooking time: 50mins
Complex carb portions, per serving: 1.25
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
300ml 300ml 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
Heat the oil in a large frying pan or skillet, over medium heat.
Add the beef and cook for 5mins, breaking up with a wooden spoon as you go.
Add the onion, garlic and peppers and cook for 5mins, stirring occasionally.
Pour in the beans, chopped tomatoes, and stock. Add the brown rice, paprika, cayenne, cumin, and oregano. Season with salt and pepper.
Mix well and bring to a boil, then reduce the heat to a simmer and cook with a lid on for 35-40mins, until the liquid is absorbed and the rice is tender. Add a splash more water if needed throughout cooking.
Serve topped with the avocado, lime, coriander, greek yoghurt and the romaine lettuce.