Shredded beef chilli taco bowls
Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won't need plates – just lots of napkins
Mexican fiesta rice
- Preparation and cooking time
- Prep:
- Cook:
- Plus resting
- Easy
- Serves 8
Skip to ingredients
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 peppers(choose your favourite colours), finely chopped
- 4 garlic clovesvery finely chopped or crushed
- 1 tsp cumin seedsor ½ tsp ground cumin
- 1 tbsp tomato purée
- small pinch of sweet smoked paprika
- 250g basmati rice
- 450ml hot vegetable stock(make sure it’s vegan-friendly)
- finely chopped corianderand sliced spring onions, to serve
Nutrition: Per serving
- kcal164
- fat3glow
- saturates1g
- carbs29g
- sugars3g
- fibre2g
- protein4g
- salt0.2g
Method
step 1
Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
step 2
Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
