Mexican Beef & Brown Rice Burrito Bowl
with Avocado Crema & Charred Corn Salsa
- Milk
Ingredients
1 sachet
Vegetable Stock Powder
1
Tomato
1 tin
Sweetcorn
250 g
Beef Strips
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Avocado
1 packet
Baby Spinach Leaves
1 sachet
Mexican Fiesta Spice Blend
2
Garlic
1 packet
Brown Rice
Nutrition Values
Cooking Steps
In a medium saucepan, bring brown rice, vegetable stock powder and the water to boil over a high heat. Reduce heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to saucepan with a good pinch of salt and a drizzle of olive oil.
Meanwhile, finely chop garlic. Drain sweetcorn. Roughly chop the tomato. Slice avocado in half and scoop the out of its skin. In a medium bowl, combine beef strips, Mexican Fiesta spice blend and a drizzle of olive oil.
Heat a large frying pan over a high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a bowl. To the corn, add tomato, a drizzle of white wine vinegar and olive oil. Season and set aside. TIP: Cover the pan with a lid if the kernels are jumping out.
Place avocado in a small bowl and mash with a fork. Add Greek yoghurt and stir to combine. Season with salt and pepper.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook beef strips until browned and cooked through, 1-2 minutes. Add garlic and cook until fragrant, 1 minute. TIP: Cooking the meat in batches over a high heat allows it to brown evenly.
Stir baby spinach leaves through the rice. Divide brown rice between bowls. Top with Mexican beef, charred corn salsa and avocado crema. Enjoy!
