Mexican Beef Rice With Avocado Salsa
Recipe: #30592
October 10, 2018
Categories: Rice, White Rice, Avocado, Cucumber Mexican, 5-Minute Prep, Game/Sports Day, Mexican Dinner, more
"From our weekday newspaper The West Australian."
Original is 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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose lean ground beef for a healthier option.
- Make sure to use a jar of black bean and chipotle salsa for maximum flavor.
- Substitute the lean ground beef with ground turkey for a healthier option. The benefit of this substitution is that ground turkey is lower in fat and calories than ground beef, making it a healthier choice.
- Substitute the Mexican-style rice with brown rice for a more nutrient-dense option. The benefit of this substitution is that brown rice is higher in fiber and other nutrients than white rice, making it a more nutrient-dense option.
Vegetarian Variation Replace the ground beef with crumbled firm tofu and use vegetable broth instead of water. Add 1 teaspoon of chili powder to the pan when cooking the onion and capsicum.
Mexican-Style Grilled Corn: This dish is an excellent accompaniment to Mexican Beef Rice with Avocado Salsa, as it offers a delicious contrast of flavors. Grilled corn is a classic Mexican side dish, and the smoky flavor of the grilled corn pairs beautifully with the spicy beef and creamy avocado salsa.
Chili Lime Black Beans: This flavorful side dish is a great complement to the Mexican Beef Rice and Avocado Salsa. The black beans add a hearty, protein-packed element to the meal, and the chili and lime bring out the flavors of the beef and salsa. The combination of the smoky grilled corn and the spicy chili lime black beans is sure to please.
FAQ
Q: How do I make the avocado salsa?
A: Combine all ingredients for the avocado salsa in a small bowl and season with salt and pepper. Serve the rice with the avocado salsa.
Q: How long should I cook the rice?
A: Cook the rice according to the instructions on the package. Generally, it should take around 15-20 minutes.
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Fun facts:
The Mexican Beef Rice with Avocado Salsa recipe is a popular dish in Mexico and is often served at celebrations and holidays. The dish was popularized by the famous Mexican actress and singer, Selena Quintanilla-Perez, who was known for her love of Mexican cuisine.
The taco seasoning used in this recipe is a mix of spices that was first created in the 1940s by the Mexican-American entrepreneur, Ignacio Anaya. Anaya created the first “taco” by combining ground beef, cheese, and spices and served it in a fried tortilla. The dish has since become a staple of Mexican cuisine.