Cheeseburger Dirty Rice
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Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 340
- Carbs 45G
Ingredients
- 250 g 5% beef mince
- 200 g basmati rice
- 2 bacon medallions, diced
- 1 medium red onion, peeled and diced
- 3 garlic cloves, peeled and crushed
- 60 g gherkins, roughly chopped
- 6 cherry tomatoes, diced
- 1 tbsp tomato puree
- 1 tbsp Henderson's relish or Worcestershire sauce
- 1 beef stock cube
- 150 ml boiling water
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp onion granules
- ½ tsp garlic granules
- salt and pepper, to taste
- low-calorie cooking spray
To serve
- 20 g Cheddar cheese, grated
- 3 tbsp lighter than light mayonnaise
- ½ tsp reduced sugar and salt ketchup
- 2 tsp gherkin pickling vinegar or rice vinegar
- ¼ tsp smoked paprika
Instructions
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Add the rice to a saucepan and add half a beef stock cube. Cook the rice according to the packet instructions. Set the rice aside once cooked.
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Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the bacon, onions and garlic and cook for 4 minutes, until just softening and the bacon is starting to turn brown.
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Add the mince and continue to cook until browned on all sides. This should take another 3-4 minutes.
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Add the paprika, cumin, onion granules and garlic granules and fry for another minute.
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Add the remaining half of the beef stock cube to the water, along with the tomato puree and Henderson's relish. Stir to combine and pour into the pan. Simmer gently for 5 minutes until thickened and rich.
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Remove the pan from the heat and stir in the cooked rice. Stir to coat and combine well. Add the gherkins and cherry tomatoes and stir again.
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In a small bowl combine the mayonnaise, ketchup, vinegar and paprika.
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Serve the rice with a sprinkle of grated cheese and a drizzle of the burger sauce.