Equipment
- 1 Large frypan
- 1 Small bowl
- 1 Large bowl
Ingredients
Cook beef
- 1 carrot
- 1 tbsp / 15 ml olive oil
- 2 tbsp Mexican seasoning
- 500 g beef mince
- 400 g crushed tomatoes
- 1 cube beef stock
- 2 tsp / 10 ml red wine vinegar
Rice
- 500 g pre-cooked brown rice
Dressing
- 1 tsp Mexican seasoning
- ½ cup / 125 g sour cream
Slaw
- 1 beetroot
- 1 bunch coriander
- 2 cups / 240 g slaw mix
To serve
- ¼ cup / 40 g pumpkin seeds
Instructions
Cook beef
- Finely dice or grate 1 carrot. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the carrot and 2 tbsp Mexican seasoning to the pan and cook for about 2 minutes, until fragrant. Add 500 g beef mince, and 400 g crushed tomatoes, crumble in 1 cube beef stock and a pinch of salt and simmer for 4 minutes, breaking up the lumps with a spoon, until thickened. Stir through 2 tsp red wine vinegar and season to taste with salt and pepper.
Cook rice
- Heat the 500 g pre-cooked brown rice according to packet directions.
Make Mexican dressing
- In a small bowl combine 1 tsp Mexican seasoning and ½ cup sour cream.
Make slaw
- Peel and julienne 1 beetroot. Roughly chop 1 bunch coriander, discarding the stems. Toss the beetroot, half of the coriander, 4 tbsp of the Mexican dressing, and 2 cups slaw mix in a large bowl.
To serve
- Divide the rice and beef between bowls and top with the Mexican dressing and ¼ cup pumpkin seeds. Garnish with the remaining coriander and serve the rainbow salad on the side.
Nutrition
Calories: 564kcal | Carbohydrates: 44g | Protein: 34g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 319mg | Potassium: 1092mg | Fiber: 7g | Sugar: 9g | Calcium: 120mg | Iron: 6mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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