1 Rating
- 4 Servings +
1 PEI potato, peeled and diced
3 tbsp olive oil
2 cloves garlic, minced
2 tsp cumin, divided
2 tsp chili powder, divided
1 tbsp tomato paste
1 cup long grain rice
2 cup chicken broth
1 lb PEI lean ground beef
1 can black beans, drained and rinsed (398 ml)
1 cup corn kernels
1 tomato, diced
1 cup cheddar cheese, grated
2 ripe avocados, diced
0.25 cup cilantro, chopped
1 lime, zested and juiced
1 jalapeno, seeded, minced
0.25 tsp salt
0.50 cup cranberry jalapeno salsa
0.50 cup sour cream
1 lime, wedged
Preheat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil on parchment paper lined baking tray and bake for 15-20 minutes or until browned and tender.
In a medium saucepan, add 1 tbsp oil, garlic, cumin, chili powder and tomato paste and cook over medium low until fragrant. Add rice and cook for 1 more minute to coat with spices. Increase heat to medium, add chicken broth, and bring to a boil. Cover, turn off heat and let sit for 15 minutes until all the broth has absorbed into the rice. Set aside.
In a large skillet, brown ground beef in remaining oil over medium. Add chili powder and cumin and stir to combine. Add black beans and corn, cover and cook for another 5 minutes.
To make guacamole, mash together avocado, cilantro, lime, jalapeno and salt in a medium bowl.
To assemble, divide ¼ of the rice, beef and bean mixture, tomatoes, red pepper, guacamole, salsa, and sour cream between 4 bowls. Garnish with lime wedges.
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