American Beef & Bean Chilli Rice Bowl
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American Beef & Bean Chilli Rice Bowl

American Beef & Bean Chilli Rice Bowl

with Cheddar & Avocado

Everyone loves a DIY dinner, and this loaded American chilli is the ultimate customisable bowl. Start with rice and a hearty chilli, then pile on the cheese, Greek yoghurt, tomato and avocado. It’s a great way to get everyone involved, plus it tastes delicious!

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk

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
DifficultyEasy

Ingredients

/ Serving 4 people

2 packet

basmati rice

1 unit

brown onion

1 clove

garlic

2 unit

tomato

1 unit

avocado

1 unit

carrot

1 tin

red kidney beans

1 packet

beef mince

2 sachet

All-American spice blend

1 tin

diced tomatoes

1 cube

beef stock

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

3 cup

water (for the rice)

¼ cup

water (for the sauce)

30 g

butter

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3380 kcal
Fat31.9 g
of which saturates15.4 g
Carbohydrate82.1 g
of which sugars15.2 g
Dietary Fibre0 g
Protein42.8 g
Cholesterol0 mg
Sodium903 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Pan
Large Non-Stick Pan

Instructions

Cook the rice
1

In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the 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!

Get prepped
2

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely chop the tomato. Cut the avocado into 1cm cubes. Grate the carrot (unpeeled). Drain and rinse the red kidney beans.

TIP: Cut the avocado in its skin, then scoop out the flesh using a spoon.

Cook the beef
3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the All-American spice blend and cook until fragrant, 1 minute.

Add the carrot
4

Add the grated carrot and red kidney beans to the frying pan and cook until softened, 2-3 minutes.

Add the sauce
5

Add the diced tomatoes, butter and water (for the sauce) to the pan and crumble in 1 beef stock cube. Reduce the heat to medium-high and cook until reduced and thickened, 3-4 minutes.

Serve up
6

Divide the rice and American beef and bean chilli between bowls. Top with the shredded Cheddar cheese, tomato, avocado and a dollop of Greek yoghurt.