The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican spiced beef & egg rice bowl
This rice dish is a party in a bowl. Limey tomato salsa, zippy pink sauerkraut and chipotle yoghurt join oozy eggs – and, grass-fed British beef mince, spiced with Mexican seasoning. It’s ready in minutes, too.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 2 spring onion
- 1 unwaxed lime (use half)
- 1 egg (Eggs)
- 1 tsp chipotle paste (use half) (chipotle chilli (34%), fresh onion, tomato puree, vinegar, fresh garlic, salt, coriander)
- 1 handful of fresh coriander (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 x 150g mexican flavoured beef mince (British beef (85%), coriander, onions, honey, tomato purée, rapeseed oil, red bell pepper juice concentrate, water, salt, smoked salt, smoked paprika, chipotle chilli powder, chipotle chillies, onion powder, ground cumin.)
- 100g smoked pink kraut (use half) (Celery, Mustard, Soya) (White cabbage, red onion, beetroot, salt, smoked chipotle chilli, garlic, cumin, coriander seed, black pepper, cloves, cardamon, cinnamon)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 110g baby plum tomatoes (use half)
Nutritional Information
Calories: 555
Protein: 45g
Carbs: 38g
Fat: 24g
Ingredients
- 1 handful of fresh coriander
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 unwaxed lime
- 2 egg (Eggs)
- 300g Mexican flavoured beef mince (British beef (85%), coriander, onions, honey, tomato purée, rapeseed oil, red bell pepper juice concentrate, water, salt, smoked salt, smoked paprika, chipotle chilli powder, chipotle chillies, onion powder, ground cumin.)
- 110g baby plum tomatoes
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp chipotle paste (chipotle chilli (34%), fresh onion, tomato puree, vinegar, fresh garlic, salt, coriander)
- 100g smoked pink kraut (Celery, Mustard, Soya) (White cabbage, red onion, beetroot, salt, smoked chipotle chilli, garlic, cumin, coriander seed, black pepper, cloves, cardamon, cinnamon)
- 2 spring onion
Nutritional Information
Calories: 551
Protein: 45g
Carbs: 37g
Fat: 24g
Mexican spiced beef & egg rice bowl
This rice dish is a party in a bowl. Limey tomato salsa, zippy pink sauerkraut and chipotle yoghurt join oozy eggs – and, grass-fed British beef mince, spiced with Mexican seasoning. It’s ready in minutes, too.
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Cooking Instructions
- Thinly slice the spring onions. Roughly chop the coriander. Zest the lime and quarter. Halve the tomatoes.
- Make the chipotle yoghurt; in a bowl, mix the chipotle, yoghurt and lime zest. Season with sea salt and black pepper.
- Make the salsa; add the tomatoes, spring onions, coriander, and the juice from 2 lime wedges to a bowl. Lightly season with sea salt and black pepper; mix well.
- Heat a medium frying pan with 1/2 tbsp oil on a medium-high heat. Add the beef and cook for 5 mins, using a spoon to break up any clumps. When browned, add the eggs, cover with a lid and cook for a further 2-3 mins.
- Heat a separate frying pan with 1/2 tbsp oil on a medium-high heat. Add the rice and cook for 2-3 mins, until heated through. Season with sea salt.
- Serve the spiced beef and eggs with the rice, kraut and salsa. Garnish with the chipotle yogurt and remaining lime wedges.
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