Cheesy Mexican Beef & Bacon Rice Bake
with Sour Cream & Lemon
- Milk
- Celery
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1
Celery
1 packet
Coriander
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1 tin
Sweetcorn
250 g
Beef Mince
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Tomato Paste
1
Carrot
Cooking Steps
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook corn kernels, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, grate carrot. Finely chop celery.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Custom Recipe: If you've added diced bacon, cook bacon with beef mince, breaking bacon up with a spoon, 5-6 minutes.
• Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Add tomato paste (see ingredients), the water (for the beef) and chicken-style stock powder, stir, then simmer until thickened, 2-3 minutes.
• Preheat grill to high. To the pan with beef, add rice, and corn, gently stirring to combine. Season with salt and pepper to taste. Transfer to a baking dish. • Sprinkle with shredded Cheddar cheese. Grill until lightly golden, 6-8 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top of the rice bake.
• Divide cheesy Mexican beef and rice bake between plates. • Serve with a dollop of light sour cream. Tear over coriander. Enjoy!
Little cooks: Help tear over coriander and dollop the sour cream! Enjoy!
