Fast Cheesy Lamb Burrito Bowl

Nutrition per serve

Ingredients

• 150g jasmine rice
• 200g cabbage
• 1pcs carrot
• 1pcs spring onion
• 50g cheddar
• 50g smoky aioli
• 250g lamb mince
• 10g Tex-Mex seasoning
• 5ml white wine vinegar
• 1pcs olive oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion. Coarsely grate the cheese and set aside.
3. Step 3 — Toss slaw
   Combine the aioli and 1 tsp white wine vinegar in a large bowl. Add the cabbage, carrot and half the spring onion and toss to coat. Taste, then season with salt and pepper.
4. Step 4 — Brown lamb mince
   Heat a drizzle of olive oil in a medium frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins until browned.
5. Step 5 — Melt cheese
   Add the Tex-Mex seasoning to the mince and cook, stirring, for 30 secs or until fragrant. Reduce the heat to low, add 2 tbs water and cook, stirring, for 1-2 mins until slightly reduced. Taste, then season with salt and pepper. Turn off the heat and immediately scatter with the cheese. Cover and stand for 1 min or until the cheese is melted.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Divide the rice, cheesy lamb mixture and slaw among bowls. Scatter with the remaining spring onion to serve.

Allergens

Sulphites, Milk, Egg