Mexican beef & black beans with rice & sour cream
Appliance/Function:
Equipment
- 1 Medium pot or rice cooker
- 1 Large frypan
Ingredients
Rice
- 1 cup basmati rice
Beef
- 2 cloves garlic
- 1 tbsp olive oil
- 400 g beef mince
Veggies
- 1 capsicum
- 400 g black beans
- 400 g crushed tomatoes
- ¼ cup tomato paste
- 2 tbsps Mexican Seasoning
Finish
- 1 tsp red wine vinegar
- 1 tsp honey
- ½ cup sour cream
Instructions
Cook rice
- Place 1 cup basmati rice and 375ml of water in a medium pot over medium-high heat, with no lid. Bring to a simmer - the edges should be bubbling, the middle should be rippling, and the surface will be foaming. Place a lid on, then turn the heat down to medium-low. Cook for 12 minutes - do not lift the lid.
Cook beef
- Peel and mince 2 cloves garlic. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the garlic and cook until fragrant, 1 minute. Then add the 400 g beef mince, and cook, breaking up with a spoon for 4 minutes, until browned.
Cook veggies
- Meanwhile, deseed and finely dice 1 capsicum. Drain and rinse 400 g black beans. Add the capsicum, black beans, 400 g crushed tomatoes, ¼ cup tomato paste and 2 tbsps Mexican Seasoning to the pan with the beef and cook a further 5-8 minutes, until slightly reduced.
Finish prep
- Remove the beef mixture from heat and stir through 1 tsp red wine vinegar and 1 tsp honey. Season with salt and pepper.
To serve
- Divide the rice and Mexican beef & black beans between bowls. Top with a dollop of sour cream.
Nutrition
Calories: 575kcal | Carbohydrates: 76g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 311mg | Potassium: 1283mg | Fiber: 12g | Sugar: 10g | Calcium: 124mg | Iron: 7mg