Tex-Mex Beef & Bacon Rice Bowl

Name: Tex-Mex Beef & Bacon Rice Bowl with Sour Cream & Charred Corn Salsa
Total time: 30 min
Yield: 2
Cuisine: North American
Ingredients: olive oil; 1 cup water (for the rice); 1 packet jasmine rice; 1 tin sweetcorn; 1 Onion; 1 packet baby spinach leaves; drizzle vinegar (white wine or rice wine); 1 packet diced bacon; 1 packet beef mince; 1 sachet Tex-Mex spice blend; 1 packet tomato paste; ⅓ cup water (for the beef); 1 packet Light Sour Cream; 1 packet Cheddar cheese

with Sour Cream & Charred Corn Salsa

Get up to $200 off!

A bountiful bowl of goodness is on the menu for tonight. Dive into fluffy basmati rice that works as the perfect base for Tex-Mex spiced beef and bacon and top it all off with a bright corn salsa to bring it all together!

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 tin

sweetcorn

Onion

1 packet

baby spinach leaves

1 packet

diced bacon

1 packet

beef mince

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

1 packet

Light Sour Cream

1 packet

Cheddar cheese

Not included in your delivery

olive oil

1 cup

water (for the rice)

drizzle

vinegar (white wine or rice wine)

⅓ cup

water (for the beef)

Nutritional Values

Energy (kJ)3930 kJ

Calories939 kcal

Fat43.3 g

of which saturates22.7 g

Carbohydrate82.9 g

of which sugars16.2 g

Dietary Fibre4.9 g

Protein49.9 g

Sodium1366 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don’t peek!

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are ‘popping’ out.

• Thinly slice onion. • Roughly chop baby spinach leaves. • To the bowl with corn, add onion, baby spinach leaves, a drizzle of vinegar and olive oil and a pinch of salt and pepper, tossing to combine

Little cooks: Take the lead by tossing the salsa!

• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook diced bacon, breaking bacon up with a spoon, until just golden, 2-3 minutes. • Add beef mince to pan, breaking mince up with a spoon, until just browned, 4-5 minutes.

TIP: For best results, drain the oil from the pan at the end of this step.

• Stir in Tex-Mex spice blend and tomato paste, until fragrant, 1 minute. • Add the water (for the beef) and cook, stirring occasionally, until thickened, 1-2 minutes. Season to taste.

• Divide rice between bowls. • Top with Tex-Mex beef and bacon mixture. • Dollop over light sour cream and sprinkle over Cheddar cheese and corn salsa to serve. Enjoy!

Little cooks: Add the finishing touch by dolloping over light sour cream, sprinkling cheese and topping with salsa!