Double Mexican Beef & Garlic Rice Bowl

Name: Double Mexican Beef & Garlic Rice Bowl with Rainbow Slaw & Chipotle Mayo
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Basmati Rice; 500 g Beef Strips; 1 packet Enchilada Sauce; 1 Garlic; 1 sachet Mexican Fiesta Spice Blend; 1 packet Slaw Mix; 1 packet Coriander; 1 Corn; 1 Chipotle Mayo; 1 drizzle olive oil; 40 g butter; 1.5 cup water; 1 drizzle white wine vinegar

with Rainbow Slaw & Chipotle Mayo

4.0(40)Review summaryRead review summary highlights

Recipe Development TeamUpdated on October 09, 2026

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Calories

:

1010 kcal

Protein

:

80.1g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Eggs
Milk
May contain traces of allergens
Gluten
Soy
Wheat
Fish
Eggs
Sesame
Milk
Almond
Cashew

If you're craving something quick and crunchy, but something that also packs a bit of heat, we present to you our newest rice bowl. Lay fluffy garlic rice as the base of this bowl, then load up some unbeatable charred corn slaw, enchilada-glazed beef and mayonnaise to serve.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat)

500 g

Beef Strips

1 packet

Enchilada Sauce

(May be present: Soy, Fish, Eggs, Gluten, Sesame, Milk, Almond, Cashew, Wheat)

1

Garlic

1 sachet

Mexican Fiesta Spice Blend

1 packet

Slaw Mix

1 packet

Coriander

1

Corn

1

Chipotle Mayo

(Contains: Eggs, Milk)

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

1.5 cup

water

1 drizzle

white wine vinegar

Nutritional Values

Calories1010 kcal

Energy (kJ)4210 kJ

Fat34 g

of which saturates11 g

Carbohydrate90.7 g

of which sugars13.9 g

Dietary Fibre14.1 g

Protein80.1 g

Cholesterol19.3 mg

Sodium1080 mg

Potassium247 mg

Calcium3.5 mg

Iron0.8 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Finely chop garlic. • In a medium saucepan, melt half the butter with a dash of olive oil over medium heat. Add garlic and cook until fragrant, 1-2 minutes. • Add basmati rice, the water 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 rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!

2

• While rice is cooking, slice kernels off the corn cob. • SPICY! You may find the spice blend hot! Add less if you’re sensitive to heat. In a large bowl, combine beef strips, Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil and set aside. • Heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are ‘popping’ out.

3

• When rice has 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Add enchilada sauce (see ingredients) and a splash of water and cook, until slightly thickened, 1 minute. Remove pan from heat, then add the remaining butter and stir until combined. Season to taste. TIP: Cooking the meat in batches over high heat helps it stay tender.

4

• To the bowl with corn, add slaw mix, a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • Divide garlic rice and rainbow slaw between bowls. Top with Mexican beef and spoon over any remaining sauce. Dollop over light sour cream and tear over coriander to serve. Enjoy!