Extra Cheesy Beef & Bacon Rice Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Extra Cheesy Beef & Bacon Rice Bowl

Extra Cheesy Beef & Bacon Rice Bowl

with Sour Cream & Charred Corn Salsa

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!

Kid Friendly

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 Time


Serving amount

1 packet

garlic paste

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 tin

corn kernels

1 bag

baby spinach leaves

1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

beef mince

1 packet

tomato paste

1 packet

Light Sour Cream

(Contains Milk;)

1 sachet

Tex-Mex spice blend

2 packet

Cheddar cheese

(Contains Milk;)


red onion

Not included in your delivery

olive oil

20 g


1.5 cup

water (for the rice)


vinegar (white wine or rice wine)

⅓ cup

water (for the beef)


Nutritional Values

Energy (kJ)4250 kJ
Fat51.4 g
of which saturates26.7 g
Carbohydrate80.8 g
of which sugars15.8 g
Protein55.4 g
Sodium1534 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• In a medium saucepan, heat 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 heat to low and cover with a lid. • Cook for 10 minutes, then remove 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 corn kernels. • 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 red onion into half-moons. • Roughly chop baby spinach leaves. • To bowl with the corn, add onion, baby spinach leaves, a drizzle of vinegar, olive oil and a pinch of salt and pepper, tossing to combine.


• 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, 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 garlic rice between bowls. Top with Mexican beef and bacon mixture. • Top with light sour cream, Cheddar cheese and corn salsa to serve. Enjoy!