Express Mexican Beef & Pork Rice Bowl

Ingredients

• 600g beef & pork mince (or 300g each)
• 2 tins sweetcorn
• 2 cups julienned carrot
• 4 tbsp tomato paste
• Mexican Fiesta blend (replaces sachet): 4 tsp smoked paprika + 2 tsp cumin + 2 tsp garlic powder + 2 tsp oregano + 1/2 tsp cayenne/chipotle — staple
• 2 packets microwave basmati rice (or 300g basmati)
• 1/2 green cabbage, finely shredded
• 2 carrots, grated (for the slaw)
• 4 tbsp mayonnaise
• drizzle white wine vinegar
• 2 cups shredded cheddar — staple
• fresh coriander — optional garnish, skip

Method

1. Drain both tins of corn.
2. Brown mince + carrot in hot oil in a wide pan 5-6 min, breaking up (give it room or it stews). Reduce heat; add tomato paste + spice blend, 1-2 min until fragrant. Add ½ cup water + 2 tsp brown sugar; reduce 2-3 min. Season.
3. Heat rice.
4. Slaw: corn + shredded cabbage + grated carrot + mayo + vinegar; season (use your biggest bowl).
5. Bowls: rice, mince, slaw; top with cheddar.

Notes

Serves 4 (cook once, eat two days). Protein-first portioning: meat set to 600g per 4 serves to land ~45g protein/serve (house rule). Only a 20% lift is needed here because the 2 cups of shredded cheddar carry ~12g protein per serve on their own — spice blend, tomato paste and water stay as written. Est ~730cal/serve. Spice blend is medium; halve cayenne if it needs to be milder. Veg/staples sweep: the two bags of coleslaw mix became fresh slaw (1/2 green cabbage + 2 grated carrots); mayo carries a pregnancy-safe swap; fresh coriander dropped to optional garnish; carrot, tomato paste and vinegar lost their "staple" markers and gained search hints.