Serves
4
Prep Time
15 minutes
Cooking Time
25 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, finely diced
- 1 yellow or red capsicum, diced
- 2 cloves garlic, crushed
- 500g beef mince
- ⅓ cup Leggo's Tomato Paste
- 2 tablespoons taco seasoning
- 1 cup SunRice Basmati Rice, rinsed
- 2¼ cups beef or vegetable stock
- 400g can Edgell Black Beans, drained and rinsed
- Sliced avocado, sour cream, sliced jalapenos and fresh coriander, for serving
Black Beans
Method
STEP 1Heat oil in a large non stick frypan over medium-high heat. Add onion, capsicum and cook for 3-4 minutes. Add garlic, mince and cook for 4-5 minutes, stirring until browned.
STEP 2
Stir in Leggo's Tomato Paste and taco seasoning. Cook for 1 minute.
STEP 3
Add SunRice Basmati Rice, stock and Edgell Black Beans. Stir well and bring to the boil.
STEP 4
Reduce heat to low, cover and cook for 15–18 minutes, or until rice is tender and liquid is absorbed. Stand covered for 5 minutes before serving topped with avocado, sour cream, jalapenos and coriander.
Tips
Serve with your favourite Mexican condiments like guacamole, sour cream, coriander and corn chips.