What is the preparation time for Mexican Ostrich Bowl?

The preparation time for Mexican Ostrich Bowl with avocado & sour cream is between 15 and 20 minutes.

What is the total time required to make Mexican Ostrich Bowl with avocado & sour cream?

The total time required to make Mexican Ostrich Bowl with avocado & sour cream is between 20 and 25 minutes.

What are the main ingredients in Mexican Ostrich Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Mexican Ostrich Bowl?

Calories: 1154, Carbs: 125 grams, Fat: grams, Protein: 48.8 grams, Sugar: 13 grams, Salt: 1254 grams

How do I prepare Mexican Ostrich Bowl?

TIME TO EAT: Dish up the fluffy rice, top with the saucy mince, side with the avocado slices, and dollop over the sour cream. Scatter over the drained jalapeno and the crispy onion bits. AVO: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. SAUCY MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the corn and fry until lightly golden, 4-5 minutes (shifting occasionally). Add the sliced spring onions, the tomato paste, and the taco spice. Fry until fragrant, 1-2 minutes. Mix in 200ml of water, the rinsed beans, and simmer until reduced and slightly thickening, 3-4 minutes. Remove from the heat, add a sweetener (to taste), and season. RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Mexican Ostrich Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Mexican Ostrich Bowl

Name: Mexican Ostrich Bowl
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Give your social media followers something to taco ‘bout, Chef! Get the likes and comments going as you post a picture of your mouthwatering Mexican plate: fluffy jasmine rice topped with browned ostrich mince, featuring pops of corn & black beans. Sided with creamy avo, a drizzle of sour cream, a kick of jalapeno chilli & crispy onion.

Mexican Ostrich Bowl

with avocado & sour cream

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Beans
Corn
Crispy Onion Bits
Free-range Ostrich Mince
Jasmine Rice
Ostrich
Sliced Pickled Jalapeños
Sour Cream
Spring Onion
Spring Onions
Taco Spice
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the corn and fry until lightly golden, 3-4 minutes (shifting occasionally). Add the sliced spring onions, the tomato paste, and the taco spice. Fry until fragrant, 1-2 minutes. Mix in 100ml of water, the rinsed beans, and simmer until reduced and slightly thickening, 3-4 minutes. Remove from the heat, add a sweetener (to taste), and season.
AVO
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
TIME TO EAT
Dish up the fluffy rice, top with the saucy mince, side with the avocado slices, and dollop over the sour cream. Scatter over the drained jalapeno and the crispy onion bits.

Jasmine Rice - 100ml
Free-range Ostrich Mince - 150g
Corn - 50g
Spring Onion - 1
Tomato Paste - 30ml
Taco Spice - 15ml
Black Beans - 60g
Avocado - 1
Sour Cream - 60ml
Sliced Pickled Jalapeños - 10g
Crispy Onion Bits - 15ml

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the corn and fry until lightly golden, 4-5 minutes (shifting occasionally). Add the sliced spring onions, the tomato paste, and the taco spice. Fry until fragrant, 1-2 minutes. Mix in 200ml of water, the rinsed beans, and simmer until reduced and slightly thickening, 3-4 minutes. Remove from the heat, add a sweetener (to taste), and season.
AVO
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
TIME TO EAT
Dish up the fluffy rice, top with the saucy mince, side with the avocado slices, and dollop over the sour cream. Scatter over the drained jalapeno and the crispy onion bits.

Jasmine Rice - 200ml
Free-range Ostrich Mince - 300g
Corn - 100g
Spring Onions - 2
Tomato Paste - 60ml
Taco Spice - 30ml
Black Beans - 120g
Avocado - 1
Sour Cream - 125ml
Sliced Pickled Jalapeños - 20g
Crispy Onion Bits - 30ml

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the corn and fry until lightly golden, 4-5 minutes (shifting occasionally). Add the sliced spring onions, the tomato paste, and the taco spice. Fry until fragrant, 1-2 minutes. Mix in 300ml of water, the rinsed beans, and simmer until reduced and slightly thickening, 4-5 minutes. Remove from the heat, add a sweetener (to taste), and season.
AVO
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
TIME TO EAT
Dish up the fluffy rice, top with the saucy mince, side with the avocado slices, and dollop over the sour cream. Scatter over the drained jalapeno and the crispy onion bits.

Jasmine Rice - 300ml
Free-range Ostrich Mince - 450g
Corn - 150g
Spring Onions - 3
Tomato Paste - 90ml
Taco Spice - 45ml
Black Beans - 180g
Avocados - 2
Sour Cream - 180ml
Sliced Pickled Jalapeños - 30g
Crispy Onion Bits - 45ml

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the corn and fry until lightly golden, 5-6 minutes (shifting occasionally). Add the sliced spring onions, the tomato paste, and the taco spice. Fry until fragrant, 1-2 minutes. Mix in 400ml of water, the rinsed beans, and simmer until reduced and slightly thickening, 4-5 minutes. Remove from the heat, add a sweetener (to taste), and season.
AVO
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
TIME TO EAT
Dish up the fluffy rice, top with the saucy mince, side with the avocado slices, and dollop over the sour cream. Scatter over the drained jalapeno and the crispy onion bits.