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Ingredients

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Step 1:

  • Oil 50 g
  • Beef mince 1 kg
  • Ground cumin 20 g
  • Knorr Aromat 5kg
    Knorr Aromat 5kg
    10 g
    Added to cart: Knorr Aromat 5kg
  • KNORR Mexican Salsa Sauce
    KNORR Mexican Salsa Sauce
    500 g
    Added to cart: KNORR Mexican Salsa Sauce
  • 1 tin Red kidney beans

Step 2:

  • Coriander 20 g
  • Onion 150 g
  • 20 g Red or green chillies
  • Avocado 200 g
  • Baby tomatoes 250 g
  • 500 g Cooked or tinned sweetcorn kernels
  • Lemon juice 20 ml
  • Hellmann's Creamy Salad Dressing
    Hellmann's Creamy Salad Dressing
    100 g
    Added to cart: Hellmann's Creamy Salad Dressing

Step 3:

  • 4 cups (780 g) Brown rice
  • Water 1.5 l
  • Robertsons Savoury Rice
    Robertsons Savoury Rice
    30 g
    Added to cart: Robertsons Savoury Rice
  • Rocket and salad leaves 100 g

Preparation

  1. Step 1:

    • Heat oil in a pan and brown the mince with the cumin for 10 min. Add Knorr Aromat Original, Knorr Mexican Salsa Sauce and kidney beans and simmer on medium heat for 8 min. Remove from the heat and set aside.
  2. Step 2:

    • Roughly chop coriander and onion. Finely chop the chillies. Cube the avocado and halve the baby tomatoes. Combine all ingredients to make a salsa. Set aside.
  3. Step 3:

    • Cook rice in water and Robertsons Savoury Rice for 30 min. Strain and rinse under cold water.
    • To assemble the bowl: add rocket and salad leaves, mince, salsa and garnish of fresh coriander leaves, then add rice. Seal, label and serve.
  4. Hint:

    • Save time by preparing all your ingredients before assembling the salad bowl.
  5. Chef's Tip:

    • Crush some nacho chips on top for added texture and flavour.