
Mexican Beef Rice With Avocado Salsa
4
Servings
Servings
5m PT5M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #30592
October 10, 2018
"From our weekday newspaper The West Australian."
Original recipe yields 4 servings
Ingredients
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.