Double Tex-Mex Cowboy Beef & Rice
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Double Tex-Mex Cowboy Beef & Rice

Double Tex-Mex Cowboy Beef & Rice

with Veggies & Sour Cream

Howdy! We have a crowd-pleasing Tex-Mex spiced beef and veggie duo that we are gladly tipping our hats off to. Pile it high over a bed of fluffy bastmati rice and you'll have a seriously happy stomach once you dig into this.

Kid Friendly
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount

1 packet

basmati rice

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



2 clove


2 packet

beef strips

1 bag

soffritto mix

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

1 bag

baby spinach leaves

1 packet

Light Sour Cream

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

boiling water

¼ tsp


¼ cup

water (for the sauce)

40 g



Nutritional Values

Energy (kJ)4001 kJ
Fat37.8 g
of which saturates20.8 g
Carbohydrate79.2 g
of which sugars16.3 g
Protein70.8 g
Sodium1116 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Boil the kettle. In a medium saucepan, add the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan 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!


• Meanwhile, thinly slice capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate and season.

TIP: Cooking the meat in batches over a high heat helps it stay tender.


• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook capsicum until slightly tender, 2-3 minutes. Add soffritto mix, and cook, until tender, 5-6 minutes. • Reduce heat to medium, add garlic and Tex-Mex spice blend and cook, until fragrant, 1 minute. • Stir in tomato paste, the salt and water (for the sauce) and half the butter, and simmer until bubbling, 2-3 minutes. • Remove from heat, add baby spinach leaves and return beef strips to pan, stirring to combine. Season to taste.


• To pan with rice, stir in the remaining butter, until coated. Season to taste. • Divide rice between bowls. • Top with Tex-Mex cowboy beef, veggies and light sour cream to serve. Enjoy!