Cheesy Mexican Beef & Rice Bake

Name: Cheesy Mexican Beef & Rice Bake with Sour Cream & Lime
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1 bag green beans; 1 tin sweetcorn; 1 carrot; 1 brown onion; ½ lime; 1 packet beef mince; ½ packet tomato paste; 1 sachet vegetable stock powder; 1 packet Light Sour Cream; 1.5 cup water (for the rice); 1 sachet Tex-Mex spice blend; ½ cup water (for the beef); 1 packet Cheddar cheese

with Sour Cream & Lime

Up to 180$ + Free Treats / Extras for Life

Loaded with tomatoey, Tex-Mex-spiced beef and veggies, this is no ordinary rice bake. Grill until the cheese is gooey and golden and serve with some mandatory sour cream, plus a squeeze of lime to cut the richness.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Naturally Gluten-Free

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Weizen, Gluten, Soja.)

1 bag

green beans

1 tin

sweetcorn

carrot

brown onion

lime

1 packet

beef mince

½ packet

tomato paste

1 sachet

vegetable stock powder

1 packet

Light Sour Cream

(Contains: Milk;)

1 sachet

Tex-Mex spice blend

(May be present: Weizen, Gluten, Soja.)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

½ cup

water (for the beef)

Nutritional Values

Energy (kJ)3970 kJ

Fat42.7 g

of which saturates21.9 g

Carbohydrate86.7 g

of which sugars22.2 g

Protein47.1 g

Sodium1370 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the 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 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!

While the rice is cooking, trim the green beans then slice in half. Drain the sweetcorn. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the green beans and corn, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. Meanwhile, grate the carrot. Finely chop the brown onion. Zest the lime, then cut into wedges.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 3-4 minutes. Add the beef mince and carrot and cook, breaking the mince up with a spoon, until cooked through, 5-6 minutes.

SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add the Tex-Mex spice blend and cook until fragrant, 1 minute. Add the tomato paste (see ingredients), the water (for the beef) and vegetable stock powder. Simmer until thickened, 2-3 minutes.

Preheat the grill to high. To the pan with the beef, add the rice, lime zest, green beans and corn, gently stirring to combine. Season with salt and pepper to taste. Transfer to a baking dish, then sprinkle over the shredded Cheddar cheese. Grill until lightly golden, 6-8 minutes.