This dish works as a stand alone dish, an accompaniment and is great for entertaining.
- 200g beef fillet, sliced
- ½ cup cooked rice
- 2 cloves garlic
- Pinch chilli
- ½ cup red kidney beans
- ¼ cup vegetable stock
- 2 tsp. taco seasoning mix, salt reduced
- ½ onion, diced
- ½ cup corn, frozen
- 1 small carrot, diced
- 1 tbsp. olive oil
- Handful baby spinach leaves
- 1 tomato, diced
- Cook rice as per instructions, set aside.
- In a non-stick fry pan heat olive oil and sauté onion until softened approx 5 minutes. Add carrot and veg stock and cook a further 3 mins.
- Turn up heat and add sliced beef, stir frying for 2 mins. Add garlic and kidney beans and cook a further minute.
- Add your cooked rice, and season with a pinch of chilli and taco seasoning mix. Stir for a further minute then add corn, spinach and tomato.
- Serve immediately. Option to add home-made guacamole.
Servings: 2 Serving size:452g
|Average Serve||Average 100g|
|Energy||2490 kJ||551 kJ|
|595 Cal||132 Cal|
|Protein||39.9 g||8.8 g|
|Fat, total||13.3 g||2.9 g|
|- Saturated||3.0 g||0.7 g|
|Carbohydrate||72.2 g||16.0 g|
|- Sugars||28.7 g||6.4 g|
|Sodium||489 mg||108 mg|
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