Cajun Beef Bowl (HC)
Ingredients
- 60g wholegrain rice
- 120g minced beef (or pork, turkey, chicken) – or 75g Quorn mince
- ½ red onion, diced
- ½ celery stick, diced
- 75g mushrooms, sliced
- ½ tsp garlic powder
- 1 tsp Cajun seasoning
- ½ tsp paprika
- 1 tbsp tomato purée
- ½ stock cube, low sodium
- Black pepper for seasoning
- Handful of spinach
- 30g grated cheese
- ¼ lime wedge (optional)
Instructions
Cook the rice according to packet instructions. Drain and set aside.
Heat a frying pan over a medium heat and cook the beef mince until browned, breaking it up as it cooks. Drain any excess liquid if needed.
Add the onion, celery and mushrooms. Cook for 4–5 minutes until softened.
Stir in the garlic powder, Cajun seasoning, paprika, tomato purée, stock cube and black pepper.
Allow to simmer for 4–5 minutes.
Add the cooked rice to the pan along with the spinach. Stir everything together until fully coated and the spinach has wilted.
If the mixture looks a little dry, add a splash of water (50–100ml) to loosen. Taste test and adjust seasoning if needed, more cajun seasoning could be added.
Serve in a bowl and top with grated cheese and a squeeze of lime juice.
Note: Short on time? Use half a packet of pre-cooked rice and stir it straight into the mince until heated through. Store in an airtight container in the fridge for up to 3–4 days. This recipe can also be frozen in portions for up to 3 months. Reheat thoroughly before serving.