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Mexican Beef and Rice
Rating:
Created by:
QAST, Bay View State School
Serves:
48
Prep time:
30 mins
- Chrissy Buzzard
Category:
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Ingredients
1tspground onion powder
1tspgarlic powder
1tspground cumin
1tspground coriander
1tspground turmeric
1tspsmoked paprika
1tspchilli powder (optional)
1tspolive oil
2kglean beef mince
2cups frozen corn kernels
3cups carrot, grated
1capsicum, diced (red or green)
1 420g tin lentils, drained
24cups cooked basmati rice
Method
- Combine spices to make spice mix.
- In a frypan/wok heat 1 tsp oil and fry the mince and spice seasoning until brown. Drain any excess fat/oil.
- Add the carrot, corn, capsicum and lentils and cook, stirring until vegetables have softened.
- Place ½ cup cooked rice in a foil dish and top with ½ cup cooked Mexican mince.
Recipe description
This rice-based dish is quick, easy and super tasty. It’s Mexican inspired that is a real crowd pleaser.
Variations
- Add any vegetable of choice to bulk it up, e.g. grated zucchini/pumpkin, cauliflower, peas etc.
- Make it vegetarian using a 4-bean mix as the base. This mixture can then be used for recipes like burritos and tacos.
- Boost the whole grain content of the dish by serving with brown rice, instead of white rice.
- Can be frozen for up to 3 months.
- Packaging suggestion: Serve and freeze in a small foil container with a cardboard lid.
