Mexican Bowl recipe – fluffy rice topped with a delicious mince mix with sweetcorn and tomatoes
1 cup parboiled brown rice
4 cups boiling water (for the brown rice)
1 onion – peel & chop finely
500g beef mince
2 sweetcorn cobs – cut off kernels
1 tbsp Taco Seasoning
1 sachet tomato paste
4 tomatoes – dice (½ cm)
10g coriander – chop leaves roughly
2 spring onions – slice thinly at an angle
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
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.
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.
Serve the rice topped with the mince mix.
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