Mexican Beef Rice With Avocado Salsa

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (629 g)
  • Calories 1489.9
  • Total Fat - 53.6 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 789.5 mg
  • Sodium - 2094.5 mg
  • Total Carbohydrate - 175.2 g
  • Dietary Fiber - 15.7 g
  • Sugars - 4.9 g
  • Protein - 76.5 g
  • Calcium - 380 mg
  • Iron - 21.1 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.7 mg

Step 1

Heat an oiled, large deep frying pan over a medium to high heat and add onion and cook, stirring occasionally, until soft.

Step 2

Add beef and cook, stirring to break up mince, for about 4 minutes or until browned and then add capsicum to pan and cook, stirring for 2 minutes.

Step 3

Now add salsa, rice and 1 1/4 cups of water and bring to boil and gently boil, stirring regularly, for about 5 minutes, or until thickened and then stir in corn, and remove from the heat.

Step 4

Meanwhile make avocado salsa - combine all ingredients in a small bowl and season with salt and pepper.

Step 5

Serve rice with avocado salsa.

Tips & Variations


No special items needed.

Related