Smoky chilli con carne with guacamole

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

1 cup SunRice Rice & Quinoa

1 teaspoon ground smoked paprika

400g rump steak, excess fat removed, thinly sliced

spray oil

1 red onion, finely chopped

1 green capsicum, roughly chopped

1 cup roughly chopped courgettezucchiniXszucchini, summer squashX

400g can Mexican style chopped tomatoes

420g can Mexican spiced baked beans

1 teaspoon hot ground chilli powder

½ cup fresh coriandercilantroX, roughly chopped

Guacamole

1 large avocado, mashed

1 teaspoon coriandercilantroX paste

splash of lemon juice

Instructions

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1 Cook rice and quinoa blend following packet directions.

2 To make smoky chilli, in a small bowl combine paprika and beef. Mix until coated well.

3 Heat a non-stick pan with oil spray, add all vegetables and stir-fry until softened. Add steak until browned then add tomatoes, beans and chilli. Bring to a simmer.

4 Combine guacamole ingredients in a small bowl and mix well.

5 Divide rice and quinoa among 4 bowls, top with smoky chilli, guacamole and fresh coriander.

Variations

Make it gluten free: Check ground paprika flavoured tomatoes, flavoured beans and ground chilli powder are gluten free.

Nutrition Info (per serve)

Calories 543 cal

Kilojoules 2270 kJ

Protein 37 g

Total fat 17 g

Saturated fat 4 g

Carbohydrates 55 g

Sugar 12 g

Dietary fibre 12 g

Sodium 500 mg

Calcium 70 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.