Description
A quick 25-minute Tex-Mex-style bowl with seasoned beef, aromatic garlic rice, charred corn salsa, creamy avocado, and cheddar cheese. No tortillas required for this flavor-packed, easy-to-assemble meal.
Ingredients
1 3/4 cups basmati rice, 2 cups water, 2 cloves garlic
250g beef sirloin strips, finely chopped
3/4 cup butter, softened
2 tbsp olive oil
1 tsp Tex-Mex spice blend
Salt and pepper to taste
1 tin sweetcorn (150g), drained
1 medium tomato, diced
1/4 cup coriander leaves, chopped
1 avocado, mashed
2 tbsp light sour cream
1/2 cup shredded Cheddar cheese
Instructions
Finely chop garlic. In a saucepan, melt 2 tbsp butter and 1 tbsp oil over medium heat. Sauté half the garlic for 1-2 minutes.
Add rice, 2 cups water, and salt. Bring to boil, reduce heat, cover, and simmer 15 minutes until tender.
While rice cooks, heat 1 tbsp oil in a skillet. Cook beef strips with remaining garlic and Tex-Mex spices until browned (4-5 minutes). Season with salt and pepper.
Char sweetcorn in same skillet over high heat, then add diced tomato and coriander. Toss with 1 tbsp oil and salt.
In serving bowls, layer rice, beef, charred corn salsa, avocado crema (mashed avocado + sour cream), and top with cheese.
Notes
Adjust Tex-Mex spice blend to taste. Substitute canned fire-roasted corn for fresh if unavailable. Serve with a squeeze of lime for extra brightness.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex