@kyfitjourney: Mexican style rice bowls 🍋‍🟩🫘 FULL RECIPE: For The Rice : - 1 tbsp oil olive oil - 150g white basmati rice - 1 small onion, finely chopped - 3–4 garlic cloves, minced - 2 tsp smoked paprika - 2 tsp oregano - 2 tsp salt - 540ml chicken stock Method: 1. Rinse the rice in cold water until it runs mostly clear. Drain well. 2. In a medium pan, heat oil over medium heat. Add rice and toast, stirring, until lightly golden (about 3–4 minutes) 3. Add chopped onion and garlic. Cook for 2–3 minutes until fragrant and soft. Stir in paprika, oregano, and salt. 4. Pour in chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes. 1. Turn off the heat, leave covered for another 10 minutes, then fluff with a fork. For the Pico - 2 medium tomatoes, diced - 1 ripe avocado, diced - 1/2 small red onion, diced - Juice of 1/2 lime - Salt & black pepper, to taste Method: 1. In a bowl, mix diced tomatoes, avocado, and red onion. 2. Season with lime juice, salt, and pepper. 3. Gently toss and set aside. For The Beef: - 200g 5% fat beef mince - 1 tsp olive oil - 100g kidney beans (drained) - 1 tsp chilli flakes - 1 tsp smoked paprika - 1 tsp garlic powder - Salt & pepper, to taste - 50g chopped tinned tomatoes Method: 1. Heat oil in a pan over medium heat. Add mince and cook until browned (about 5–6 minutes). 2. Add kidney beans, spices, salt, pepper, and chopped tomatoes. 3. Stir and cook on low heat for 5–7 minutes, until everything’s warmed through. For The Avocado Lime Sauce: - 1 tbsp cottage cheese - 1tbsp soft cheese - 1/2 small avocado - Juice of 1/2 lime - Salt & pepper, to taste Method: 1. Blend or mash all ingredients together until smooth and creamy. Taste and adjust seasoning as needed. To Assemble (per bowl): Scoop a generous portion of the rice.Top with half the beef and bean mix. Add a good spoon of the fresh salad. Finish with a spoonful of the creamy avocado lime sauce. #cookwithme #easydinner #dinnerrecipe #EasyRecipe #highproteinmeals

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Wednesday 23 April 2025 19:30:16 GMT