Ingredients
- 1 teaspoon olive oil
- 1 small red onion, finely chopped
- 500 g chicken mince
- 1 tablespoon Mexican chilli powder
- 400 g can no added salt chopped tomatoes
- ½ cup coarsely chopped fresh coriander, plus extra leaves to serve
- 250 g (2 x 125 g cups) microwave brown rice and ancient grains
- ½ iceberg lettuce, cut into wedges, thickly sliced
- 1 red capsicum, chopped
- 400 g can no added salt black beans, rinsed, drained
- 1 avocado, coarsely mashed
- 60 g reduced fat feta cheese, crumbled
- Lime wedges, to serve
Method
Step 1
Add oil and onion to a large non-stick frying pan over medium-high heat. Cook, stirring, for 2 minutes or until light golden. Add mince. Cook, breaking up lumps, for 6-8 minutes, until no longer pink. Stir in chilli powder and tomatoes. Bring to the boil. Gently boil for 3 minutes or until thickened. Stir in coriander.
Step 2
Meanwhile, heat rice cups in microwave, following packet instructions.
Step 3
Divide mince mixture, rice, lettuce, capsicum and beans among 4 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 1½ cups cooked brown rice.
