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Cuban Recipes
Cuban Beef & Rice Bowl

Cuban Beef & Rice Bowl

with Pineapple Mojo Salsa

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As we enter the cooler months we think it’s important to bring some brightness to the dinner table. Enter a Cuban-inspired bowl! Fluffy rice, topped with the flavoursome spiced beef and a tropical mojo salsa. Who said the weather could get in the way of Havana good time!?

Allergens:Egg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

basmati rice

1 clove

garlic

1 packet

beef strips

1.5 sachet

Creole spice blend

(May be presentGluten)

1 tin

pineapple slices

1 cob

corn

2 unit

roma tomato

1 bunch

mint

1 tub

smokey aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

olive oil

3 cup

water (for the rice)

2 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2770 kJ
Fat21.4 g
of which saturates4.3 g
Carbohydrate74.7 g
of which sugars9.6 g
Protein39.9 g
Sodium380 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Garlic Press
Large Bowl
Bowl
Chopping board
Knife
Medium Bowl
Medium Non-Stick Pan
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (see ingredients list) 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 for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

2

While the rice is cooking, peel and crush the garlic. In a large bowl, combine the garlic, beef strips and Creole spice blend (see ingredients list). Drizzle with olive oil, season with a pinch of pepper and mix well. Set aside to marinate.

3

Reserve 2 tbs of the tinned pineapple juice then drain and roughly chop the pineapple. Slice the kernels off the corn cob. Finely chop the Roma tomato. Finely chop the mint.

4

Heat a large frying pan over a high heat. Once hot, add the chopped pineapple and cook for 4 minutes or until charred. Transfer to a medium bowl. Return the pan to a high heat, add the corn kernels and cook for 4-5 minutes, or until lightly browned. TIP: Cover the pan with a lid if the kernels are jumping out. Add the charred corn, Roma tomato, and mint to the bowl with the pineapple. Add the pineapple juice, the vinegar and drizzle with olive oil. Season to taste with salt and pepper and mix well.

5

When the rice has 5 minutes of cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Once hot, add 1/3 of the beef strips and cook for 1-2 minutes, or until browned and cooked through. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the beef in batches over a high heat allows it to brown and develop flavour instead of stewing in the pan.

6

Divide the basmati rice and Cuban beef between bowls. Top with the pineapple Mojo salsa and a dollop of smokey aioli. Spoon over any resting juices from the beef.

TIP: For kids, follow our serving suggestion in the recipe photo!