Recipe

Mexican Bowl

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Mexican Bowl

Fluffy rice served in a bowl topped with a delicious mince mix with sweetcorn and tomatoes.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • ½ x onion – peel & chop finely
  • 250g x beef mince
  • 1 x sweetcorn cobs – cut off kernels
  • ½ tbsp x Taco Seasoning
  • ½ sachet x tomato paste
  • 2 x tomatoes – dice (½ cm)
  • 5g x coriander – chop leaves roughly
  • 1 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 1 x onion – peel & chop finely
  • 500g x beef mince
  • 2 x sweetcorn cobs – cut off kernels
  • 1 tbsp x Taco Seasoning
  • 1 sachet x tomato paste
  • 4 x tomatoes – dice (½ cm)
  • 10g x coriander – chop leaves roughly
  • 2 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown rice (parboiled): Pour boiling water (see quantity above) into a pot and add the rice with a pinch of salt. Bring to the boil, cover and gently simmer for 18-20 minutes on low heat. Drain if there is any excess water.

Step 3

Mince mix: Place a pan on medium high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes. Add the mince and sweetcorn kernels, break the mince up with a spoon and season generously with salt and pepper, cook for 3-4 minutes until golden brown. Add the Taco Seasoning with the tomato paste and cook for 1 minute, then add the tomatoes and water (1 cup for 4; ½ cup for 2). Cook for 8-10 minutes until the tomatoes have softened and the sauce has thickened. Then mix through the coriander and spring onions and season to taste.

Step 4

Serve the rice topped with the mince mix.



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