Spiced beef bowl with brown rice, kidney beans and peppers

Ingredients

For 1 serving

• Lean ground beef100 g
• Brown rice50 g
• Cooked red kidney beans80 g
• Bell peppers100 g
• Chopped tomatoes100 g
• Onion40 g
• Chili powder1 teaspoon
• Cumin1 teaspoon
• Extra virgin olive oil6 g
• Nonfat Greek yogurt40 g
• Saltto taste

Contains: lactose,

Method

1. Bring a pan of water to the boil, salt it, rinse the brown rice and cook it for 35 minutes, until tender but firm to the bite; drain.
2. Meanwhile, chop the onion; wash and deseed the peppers and cut them into roughly 1.5 cm pieces. Drain and rinse the kidney beans.
3. Heat the oil in a frying pan over medium heat and cook the onion and peppers for 5 minutes, until softened.
4. Turn up the heat, add the lean beef mince with the chilli powder and cumin and cook for 5 minutes, breaking it up with a wooden spoon, until no longer pink.
5. Stir in the chopped tomatoes and beans, season with salt and simmer over low heat for 10 minutes, stirring now and then, until the sauce has thickened.
6. Serve the beef over the rice with a spoonful of Greek yoghurt.