3 -White Root Spring Onions (Scallions), Thinly Sliced
Seasoning To Taste
Remaining Ingredients
1 Can (400g-14.1oz) - Black Beans, Drained & Rinsed
120g (4.23oz) - Cheddar Cheese, Grat
350g (12.35oz) - Basmati Rice, Washed
700ml (700g) - Cold Water
3 - Green Stem Spring Onions, Thinly Sliced
Seasoning To Taste
Method
Salsa
Place a medium sized pan over medium high heat. Add in the drained corn kernels and toast for 2-3 minutes or until lightly charred and nutty. Remove from the stovetop and place into a bowl to cool down. Add all the salsa ingredietns to a bowl, mix well and adjust seasoning if neccessary. Store in the fridge until ready to serve.
Rice
In a large saucepan, add the washed rice, cold water, and salt to taste. Stir the rice to prevent any clumps from forming and bring it to a boil. Cover with a lid, reduce the heat to low and cook for 14 minutes, undisturbed. After 14 minutes, turn off the heat but leave the lid on for a final 4 minutes to finish steaming. Remove the lid, fluff with a fork or spatula, and let cool slightly.
Beef Taco
Place a large pan over medium-high heat. Once hot, add in the oil and beef mince and fry for 6-7 minutes or until browned all over. Add in the spice mix, white stem spring onion, and seasoning to taste. Mix to combine and cook for 1 minute. Pour in the beef stock, bring to a boil, reduce heat to medium and cook for 2-3 minutes or until slightly thickened. Remove from the stovetop.
Serving
Divide all components of the dish into 5 meal prep containers. The best formation of ingredients is as follows - Rice, Cheese, Beef Mix, Corn Salsa, and Black Beans. Garnish with green stem spring onion (scallion) and sriracha mayonnaise. Dig in.