Rice with Mexican dish & taco crunch
Rice with Mexican dish & taco crunch
726kcal Per person
32g Protein
97g Carbs
23g Fat
13g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ¾ cup green beans (frozen) (94 g)
- 1 taco
- ¼ red onion
- 1 bell pepper
- 2 ounces corn (56 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- ½ teaspoon ground cumin (1 g)
- 1 pinch chili powder (1 g)
- 3 ounces 96% lean ground beef (84 g)
- 6 ounces diced tomatoes (168 g)
Preparing this recipe
- Preheat the oven to 350°F (180°C).
- Cook the rice according to the instructions on the package until done.
- Boil the green beans in a pot of water for about 6 minutes until al dente. Warm the taco shell in the oven as per the package instructions.
- Dice the onion and chop the bell pepper into small pieces. Rinse the corn in a colander with cold water and let it drain well.
- Heat the oil in a pan. Sauté the onion for 2 minutes, then add the bell pepper along with the paprika powder, cumin and chili powder. Cook for an additional 2 minutes. Next, add the ground beef and the diced tomatoes. Stir everything together. Let it simmer on low heat for 4 minutes, stirring regularly. Stir in the green beans and corn and heat for an additional 2 minutes. Season with salt and pepper.
- Serve the rice on a plate alongside the Mexican dish. Crumble the taco shell over the top.
Tip van FitChef
Drizzle the Mexican dish with some fresh lime juice.
