Ancho beef burrito bowl

Name: Ancho beef burrito bowl
Cook time: 20 min
Yield: 4
Cuisine: Central America

with fiesta rice and avocado crema

Ready in around 20 mins

RECIPE FACT:

Ancho chillies are mild in heat with an earthy smoky flavour and are one of the “holy trinity” of dried Mexican peppers.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Cut the roasted capsicum into 1 cm cubes. Finely slice the spring onions on the diagonal.
2. TO COOK THE FIESTA RICE:
Spray a non-stick frying pan with oil and place over medium-high heat. Once hot, add the corn and red kidney beans and capsicum, season with salt and cook for 2-3 mins, stirring occasionally to create a char. Open the bag of steamed mixed rice, squeezing gently on the bag to break up any large clumps. Add to the pan and cook for 1-2 mins. Remove from the heat into a salad bowl and allow to cool. Just before serving, add the baby kale and spinach, pour in the lime and coriander dressing, season with salt and pepper then toss to combine.
3. TO COOK THE ANCHO BEEF CHILLI:
Respray the pan with oil and place back over a medium-high heat. Once hot, add the beef mince then season with salt and brown the meat for 4-5 mins, breaking up any large clumps with a wooden spoon. Pour in the ancho chilli mole and add half the spring onion, reduce the heat to medium and cook for 1-2 mins.
TO SERVE:
Spoon the ancho beef chilli into bowls and serve with the fiesta rice on the side. Dollop with avocado cream and sprinkle over the remaining spring onion. Mix together to eat.