Mexican burrito bowl with herby rice
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  • 250 g dried long-grain rice
  • 1 A large handful of fresh coriander, finely chopped, plus extra to serve
  • 150 g reduced-fat Cheddar, grated (optional)
  • 1200 g fat-free natural fromage frais, to serve
  • 12 limes, halved, to serve
  • 1 Low calorie cooking spray
  • 1400 g lean beef mince (5% fat or less)
  • 11 large onion, finely chopped
  • 12 garlic cloves, finely chopped
  • 11 tsp crushed dried chipotle chillies (dried ones are sold whole)
  • 16 tbsp tomato purée
  • 1200 ml beef stock
  • 12 x 400g cans red kidney beans in chilli sauce
  • 1 Salt and freshly ground black pepper
  • 1¼ white cabbage, thinly shredded
  • 1200 g cherry tomatoes, halved
  • 112 radishes, thinly sliced
  • 11 red onion, finely chopped
  • 1 A large handful of fresh coriander, finely chopped, reserving some to serve
  • 1 Juice of 2 limesTo make the chilli, spray a large pan with low-calorie cooking spray
  • and place over a high heat. Addthe mince and stir-fry for 4-5 minutes, or until browned. Take the pan off the heat and transfer the mince to a bowl with a slotted spoon. Reduce the heat to low. Wipe the pan clean with kitchen paper, spray with more low calorie cooking spray and return to the heat. Add the onion and cook for 6-8 minutes, or until softened. Increase the heat to medium high, and stir in the garlic, chillies, tomato purée, stock and kidney beans. Return the mince to the pan, stir and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes, until thickened. Season and keep warm. Meanwhile, cook the rice according to packet instructions, drain and stir in the chopped coriander. Mix all the salad ingredients together. Divide the rice, salad and chilli between bowls. Scatter the cheese (if using) over the chilli. Serve with the fromage frais, lime halves and coriander on the side.



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