Ingredients
- ½ teaspoon olive oil
- ½ small red onion, finely chopped
- 250 g chicken mince
- 2 teaspoons Mexican chilli powder
- ¾ cup canned no added salt chopped tomatoes
- ¼ cup coarsely chopped fresh coriander, plus extra leaves to serve
- 125 g microwave brown rice and ancient grains cup
- ¼ iceberg lettuce, thickly sliced
- ½ red capsicum, chopped
- ⅔ cup rinsed and drained, canned no added salt black beans
- ½ avocado, coarsely mashed
- 30 g reduced fat feta cheese, crumbled
- Lime wedges, to serve
Method
Step 1
Add oil and onion to a medium non-stick frying pan over medium-high heat. Cook, stirring, for 2 minutes or until light golden. Add mince and cook, breaking up lumps, for 5-6 minutes, until no longer pink. Stir in chilli powder and tomatoes. Bring to the boil. Gently boil for 2-3 minutes or until thickened. Stir in coriander.
Step 2
Meanwhile, heat rice cup in microwave, following packet instructions.
Step 3
Divide mince mixture, rice, lettuce, capsicum and beans among 2 wide, shallow bowls. Dollop avocado on top. Sprinkle with feta and extra coriander. Serve with lime wedges.
Tips
- Mexican chilli powder is a blend of paprika, chilli, cumin, oregano, pepper and garlic. It’s less spicy than regular chilli powder.
- Replace brown rice and ancient grains with any microwaveable wholegrain rice blend or substitute ¾ cup cooked brown rice.
- You’ll need ½ x 400 g can black beans and ½ x 400 g can chopped tomatoes for this recipe. Cover and refrigerate remaining beans and tomatoes for use in casseroles, curries, bolognese sauce or to a make a filling for wholegrain tortillas.
