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Mexican beef mince and low GI rice

Mexican beef mince and rice
Dinner, Lunch

Low Gi Recipe Logo

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
5 minutes
COOK TIME:
10 minutes

Ingredients

  • 500 g beef bolognaise sauce (see base recipe)
  • 2 tbsp salt-reduced taco seasoning
  • 400 g can chickpeas, rinsed, drained
  • 2 cups cooked Low GI rice
  • 200 g cherry tomatoes, quartered
  • 1 large avocado, thinly sliced
  • Coriander leaves, lime wedges, to serve
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Method

  • Spray a large non-stick frying pan with olive oil and heat over medium-high heat. Add beef bolognaise, taco seasoning and chickpeas. Cook for 3-4 minutes or until heated through.
  • Divide rice between plates and top with beef bolognaise, tomatoes and avocado. Garnish with coriander and lime wedges, to serve.

Notes

TIPS
  • Any beef steak cut into strips would also work well in this recipe – simply spray a large non-stick frying pan with oil, heat over medium-high heat, sprinkle beef with taco seasoning and stir for 2-3 minutes until beef is cooked to your liking.
  • Leftover cooked beef mince can be used in tacos, popped onto low GI bread with salad or in a healthy low GI wrap to make a burrito.
  • Try swapping chickpeas for lentils, black or red kidney beans or corn; swap rice for shredded cabbage; mash the avocado with a little diced red onion and chopped coriander for a guacamole; serve with natural yoghurt or a dollop of sour cream.
 
Recipe supplied by the MLA.

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