Beef and Black Bean Rice Bowls
Everything in one pan and served in bowls, which children prefer anyway.
Serves 4 30 min 35g protein
BeefRiceLegumesMexicanOne panBudget
Plan it this weekIngredients
- Beef mince500 g
- Long grain rice300 g
- Tinned black beans400 g
- Tinned sweetcorn400 g
- Tomatoes250 g
- Capsicum200 g
- Brown onion150 g
- Ground cumin4 g
- Olive oil20 ml
Method
- Cook the rice and keep it covered.
- Brown the mince in the oil over high heat, then add the diced onion and capsicum and cook for 5 minutes.
- Stir in the cumin and cook for 1 minute, then add the drained beans and sweetcorn and heat through.
- Season well and add a splash of water if the pan looks dry.
- Divide the rice between bowls, spoon the beef mixture over, and top with the diced fresh tomato.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Lentil and Black Bean Rice Bowls
- 440 g Tinned brown lentils instead of Beef mince
No browning: soften the onion and capsicum in the oil first, then add the drained lentils with the beans and corn.
Vegan
Lentil and Black Bean Rice Bowls
- 440 g Tinned brown lentils instead of Beef mince
No browning: soften the onion and capsicum in the oil first, then add the drained lentils with the beans and corn.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Beef mince · 500 g
- Long grain rice · 300 g
- Tinned black beans · 400 g
- Tinned sweetcorn · 400 g
- Tomatoes · 250 g
- Capsicum · 200 g
- Brown onion · 150 g
- Ground cumin · 4 g
- Olive oil · 20 ml