I needed a quick and healthy lunch option today so I made this with a little help from taste.com.au
This quick and easy Mexican rice, capsicum and healthy beef mince dish topped with sour cream and avocado is the perfect weeknight dinner or lunch.
2 teaspoons extra virgin olive oil1 red onion, halved, sliced1 red capsicum, chopped1 green capsicum, chopped2 garlic cloves, crushed2 teaspoons smoked paprika2 teaspoons dried oregano1 teaspoon ground cumin500g lean beef mince2 tablespoons no-added-salt tomato paste1 cup salt-reduced beef stock250g packet 2-minute brown and wild rice blendLight sour cream, to servechopped avocado, to serveFresh coriander sprigs, to serveSliced red chilli, to serveLime halves, to serve
Step 1Heat oil in large frying pan over medium-high heat. Add onion and capsicums. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add garlic, paprika, oregano and cumin. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, breaking up mince with a wooden spoon for 6 to 8 minutes or until browned.
Step 2Add tomato paste, stock and 1/2 cup water. Bring to a simmer. Stir in rice. Reduce heat to medium-low. Cook, uncovered, for 8 to 10 minutes or until liquid is absorbed. Top with sour cream, avocado, coriander and chilli. Serve with lime wedges.
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