Mexican Beef Rice With Avocado Salsa
Created by ImPat on October 10, 2018
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Recipe #30592
Ingredients
- 1 yellow onion (large onion, finely chopped)
- 500 grams lean ground beef
- 35 gram taco seasoning (sachet)
- 1 green capsicum, chopped (large)
- 453 gram black bean (jar, and chipotle salsa)
- 500 grams rice (2 x 250 gram packets rice microwaveable Mexican-style rice)
- 300 gram corn kernels (can, drained)
- FOR AVOCADO SALSA
- 1 avocado, chopped
- 2 cucumbers, trimmed and chopped (Lebanese)
- 2 tablespoon lemon juice
How to Make
-
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.
Nutritional Facts
- 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