Loaded Mexican Beef Chilli Bowl
with Brown Rice & Cheddar Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1
Carrot
1 packet
Brown Rice
Nutrition Values
Cooking Steps
• In a medium saucepan, add brown rice and water (for the rice), then bring to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. • Drain and return rice to the saucepan.
• Meanwhile, roughly chop cucumber and tomato. Finely chop garlic. Grate the carrot.
• In a small bowl, combine cucumber, tomato and a drizzle of white wine vinegar. Season to taste, stir and set aside.
Custom Recipe: If you've swapped to beef mince, cook the beef in the same way as the pork!
• Reduce heat to medium, then add tomato sugo and water (for the chilli). Simmer until thickened, 3-4 minutes. • Stir through the butter. Season to taste.
• Divide brown rice between bowls. Top with Mexican pork chilli, salsa and shredded Cheddar cheese. • Dollop with Greek-style yoghurt to serve. Enjoy!
