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
Mexican Ostrich Bowl
with avocado & sour cream
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
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.
How many servings does Mexican Ostrich Bowl provide?
4 servings
What are the main ingredients in Mexican Ostrich Bowl?
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
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?
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
How many calories does Mexican Ostrich Bowl have?
1154 calories
How much fat content does Mexican Ostrich Bowl have?
grams
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