Dinner recipe
Meat-led rice bowls with turkey mince, lettuce, cherry tomato salsa, sweetcorn, black beans, lime, coriander, and taco-style spices.
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Ingredients
saucepan, wide frying pan, colander, knife, chopping board
Method
Rinse the basmati rice, then simmer it in a saucepan of boiling water for 10 to 12 minutes until the grains are tender.
Drain and rinse the black beans, drain the sweetcorn, shred the little gem lettuce, quarter the cherry tomatoes, chop the coriander, and halve the lime.
Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat and cook the turkey mince with black pepper for 6 to 7 minutes, breaking it up until no pink patches remain.
Stir in the smoked paprika, ground cumin, black beans, sweetcorn, and 3 tablespoons water, then season and cook for 3 minutes until glossy.
Toss the cherry tomatoes with half the coriander and half the lime juice so the tomato salsa tastes bright.
Drain the rice, divide it between bowls, spoon over the turkey taco mixture, and finish with lettuce, tomato salsa, remaining coriander, and lime wedges.
