Smoky chilli con carne with guacamole
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Time to make:
$5.00 per serve
(at time of publication)
Full ingredients list:
1 teaspoon smoked paprika
400g rump steak, trimmed, thinly sliced
olive oil spray
1 medium red onion, finely chopped
1 medium green capsicum, roughly chopped
1 large zucchini, roughly chopped
400g can no-added-salt chopped tomatoes
420g can no-added-salt kidney beans, rinsed, drained
2 teaspoons hot chilli powder
250g packet microwavable SunRice Rice & Quinoa
1/4 cup coriander sprigs, to garnish
1 large avocado, mashed
1 tablespoon finely chopped coriander leaves
splash of lemon juice
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine smoked paprika and steak slices in a small bowl; mix until steak is well coated.
Step 2 Spray a large non-stick frying pan with olive oil and set over medium–high heat. Add onion, capsicum and zucchini; stir-fry for 4–5 minutes, or until veg are soft. Add paprika-coated steak to pan; cook for 4–5 minutes, or until browned. Add tomatoes, kidney beans and chilli powder to pan; bring to a simmer and cook for 10–15 minutes, or until chilli thickens.
Step 3 Prepare rice and quinoa according to packet instructions.
Step 4 Place guacamole ingredients in a medium bowl and mix well.
Step 5 Divide rice and quinoa among serving bowls, top with chilli and a dollop of guacamole. Garnish with coriander and serve.
About this recipe
First published: August 2014