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(Photo: Sian Richards)
This rich beef burrito bowl is packed with veggies and is ready in less than 30 minutes.
1 1/2 cups basmati rice
2 tsp canola oil
1 red onion, chopped
500 g lean ground beef
1 garlic clove, minced
1 tsp brown sugar
2 tsp chili powder
1 tsp cumin
1 tsp salt
1 cup water, plus 2 tbsp, divided
2 tbsp tomato paste
1/4 cup sour cream
1 tsp hot chili-garlic sauce
1/2 head iceberg lettuce, finely shredded
280 g cherry tomatoes, halved
1 avocado, sliced
COOK rice following package directions, omitting salt, in a medium saucepan.
HEAT an extra-large frying pan over medium-high. Add oil, then onion. Cook until soft, 2 to 3 min. Crumble in beef and garlic. Cook, stirring occasionally, until no pink remains, 4 to 5 min. Stir in sugar, chili powder, cumin and salt, 1 min. Season with fresh pepper. Add 1 cup water and tomato paste. Boil, then reduce heat to medium-low. Simmer until saucy, about 10 min.
STIR sour cream with remaining 2 tbsp water and chili-garlic sauce in a small bowl. Divide rice among 4 bowls. Top with beef mixture, lettuce, tomatoes and avocado. Top with sour cream mixture.
Calories 712, Protein 35g, Carbohydrates 76g, Fat 30g, Fibre 8g, Sodium 711mg.
Excellent source of vitamin B12.
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