It's a taco but in a bowl... Think brown rice topped with Mexican spiced minced beef, corn, cherry tomatoes, shredded baby cos, cheddar cheese and a squeeze of lemon to taste . Nourishing goodness the whole family will love.
30 Minutes. Gluten Free. Sugar Free.
400g Australian beef mince
1 cup brown rice
1 baby gem lettuce
8 cherry tomatoes
1/4 cup shredded tasty cheese (Australian)
1 brown onion
1 corn cob
1/2 tablespoon sweet paprika
1/2 tablespoon smoked paprika
1/2 tablespoon ground cumin
1/2 tablespoon garlic powder
Place rice in a medium pot with 2 cups cold tap water and bring to the boil. When water starts to boil, reduce to a simmer and cover. Simmer for 25 minutes or until all the water has been absorbed. Remove from the heat, cover and let stand for a further 5 - 10 minutes until done. Fluff with a fork.
Place corn in a saucepan with boiled water from the kettle. Add salt to water and cook for 8 minutes. Drain and set aside.
Finely dice onion. Heat oil in a saucepan over medium-high heat, add onion and sauté for 2 minutes until softened. Add beef and brown well, breaking up any lumps with a wooden spoon (4-5 minutes). Add spice mix, salt and pepper and 1/4 cup water.
Prepare toppings and serve
Quarter the cherry tomatoes and place in a bowl with a squeeze of lemon, salt and pepper. Finely slice the lettuce. Cut corn kernels off the cob.In bowls, serve rice, beef and top with lettuce, tomatoes, corn, cheese and a squeeze of remaining lemon. Season to taste.
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