🍽️ Mexican Rice and Minced Meat Pot with Avocado and Beans

Name: Mexican Rice and Minced Meat Pot with Avocado and Beans
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1 onion; 2 garlic cloves; 100 g corn kernels (drained weight; can); 250 g black beans (drained weight; can); 1 red chili pepper; 2 limes; 4 tbsp olive oil; 400 g beef mince; 200 g parboiled long-grain rice; 600 ml vegetable broth; salt; pepper; 0.5 tsp paprika powder; 0.5 bunch parsley (10 g); 1 avocado; 150 g yogurt (3.5% fat)

679 kcal · 30 min · 4 servings

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Ingredients

1 red bell pepper
1 onion
2 garlic cloves
100 g corn kernels (drained weight; can)
250 g black beans (drained weight; can)
1 red chili pepper
2 limes
4 tbsp olive oil
400 g beef mince
200 g parboiled long-grain rice
600 ml vegetable broth
salt
pepper
0.5 tsp paprika powder
0.5 bunch parsley (10 g)
1 avocado
150 g yogurt (3.5% fat)

Instructions

1. Cut the bell pepper in half, remove the core, and wash it. Cut the flesh into small cubes.
2. Peel the onion and the garlic. Chop both ingredients very finely.
3. Drain the corn and the beans. Rinse them under cold water and let them drain well.
4. Cut the chili pepper in half lengthwise, remove the seeds, and wash it. Chop the pepper finely.
5. Wash the limes. Squeeze the juice from one lime.
6. Cut the second lime into wedges and set them aside.
7. Heat the oil in a large pot.
8. Fry the minced meat over medium heat for 5 minutes until it breaks into small crumbles.
9. Add the chopped onion, garlic, and chili to the pot.
10. Sauté the vegetables with the meat for 3 minutes.
11. Stir in the rice, bell pepper cubes, beans, and corn.
12. Pour in the broth.
13. Season the dish with salt, pepper, paprika powder, and the lime juice.
14. Bring the mixture to a boil.
15. Reduce the heat to low, cover the pot, and let the dish cook for 20 minutes.
16. Wash the parsley and shake it dry.
17. Pluck the leaves from the stems.
18. Cut the avocado in half and remove the pit.
19. Carefully lift the flesh out of the skin.
20. Cut the avocado flesh into wedges.
21. Fluff up the rice and minced meat pot with a fork.
22. Taste the dish and adjust the seasoning if necessary.
23. Drizzle yogurt over the dish.
24. Garnish the pot with the avocado wedges, parsley leaves, and lime wedges.
25. Serve the dish warm.

Nutrition per serving

kcal: 679
Protein: 34 g · Fett/Fat: 33 g · Carbs: 59 g