Mexican BBQ beef

Name: Mexican BBQ beef
Cook time: 25 min
Yield: 4

with red rice and peach pico de gallo

Ready in around 25 mins

RECIPE FACT:

Pico de gallo, also called salsa fresca, salsa bandera and salsa cruda is a type of salsa commonly used in Mexican cuisine

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND SALSA:

Remove the mint leaves from their stalks then chop with the coriander including stalk and set aside. Heat a drizzle of oil in a non-stick frying pan over a medium high heat. Once hot add the corn and kidney beans, season with salt and pepper and cook for 2-3 mins to create a char. Place into a bowl and add the baby spinach and ½ the chopped herbs. Just before serving drizzle with olive oil and mix gently. Roughly chop the sliced peaches and place into a small bowl with the pico de gallo.
2. TO PREPARE THE RICE:

Microwave option (preferred): Open the bag of steamed basmati and wild rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed basmati and wild rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
3. TO COOK THE BBQ BEEF:

Place the pan back over a medium high heat with a drizzle of oil. Once hot add the slow cooked beef and cook for 4-5 mins, breaking up any large clumps with a wooden spoon. Add the chipotle BBQ sauce and cook for 30-60 secs until all coated.
TO SERVE:

Divide the rice and vegetables between bowls. Top with the chipotle BBQ beef and finish with a serving of pico de gallo and the remaining chopped herbs.