Beef burrito bowl
20
- Prep Time10 mins
- Total Time30 mins
- Makes4 servings
Photo, Sian Richards.
Ingredients
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
Instructions
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.
Nutrition (per serving)
Calories 712, Protein 35g, Carbohydrates 76g, Fat 30g, Fibre 8g, Sodium 711mg.
Excellent source of vitamin B12.
