Burrito Bowl

4 serves

14 minutes

16 minutes

Recipe supplied by MAGGI.

Ingredients

2/3 cups (130g) uncooked brown rice

1 packet (100g) MAGGI Mexican Plant Based Mince

2 tsp olive oil

1 medium (150g) onion chopped, finely

1 medium (120g) red capsicum, sliced

2 medium (300g) tomatoes, chopped roughly

1 avocado diced

1 x tin (300g) corn kernels

60g baby spinach leaves

Tomato Salsa

2 medium (300g) tomatoes, chopped finely

1/4 cup (25g) coriander, chopped finely

1/2 small (50g) red onion, chopped finely

1 small (130g) cucumber, chopped finely

2 tbsp (40mL) olive oil

1 tbsp (20mL) lime juiced

Method

  1. Make rice according to packet instructions and keep warm.
  2. In a medium bowl place MAGGI Mexican Plant Based Mince with 1 cup (250mL) water and rehydrate for 10 minutes.
  3. Meanwhile to make tomato salsa, in medium sized bowl, add all ingredients and combine well, reserve.
  4. Heat a large frying pan over medium to high heat. Add oil, onion and capsicum cook for 2-3 minutes, or until softened. Add the MAGGI Mexican Plant Based Mince and cook for 1 minute.
  5. Reduce to medium heat, add tomatoes, cook for a further 4-5 minutes until the tomato breaks down, stirring occasionally.
  6. Serve rice into 4 bowls, top with cooked MAGGI Mexican Plant Based Mince, avocado, baby spinach, corn and tomato salsa.

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