

Smoky chilli con carne with guacamole
Ingredients
- 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
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Instructions
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 543cal
-
Kilojoules 2270kJ
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Protein 37g
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Total fat 17g
-
–Saturated fat 4g
-
Carbohydrates 55g
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–Sugars 12g
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Dietary fibre 12g
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Sodium 500mg
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Calcium 70mg
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Iron 6.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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