Double Tex-Mex Cowboy Beef & Rice

Name: Double Tex-Mex Cowboy Beef & Rice with Veggies & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1.5 cup boiling water; 1 packet basmati rice; 1 capsicum; 2 clove garlic; 2 packet beef strips; 1 bag soffritto mix; 1 sachet Tex-Mex spice blend; 1 packet tomato paste; ¼ tsp salt; ¼ cup water (for the sauce); 40 g butter; 1 bag baby spinach leaves; 1 packet Light Sour Cream

with Veggies & Sour Cream

Get up to $200 off!

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.

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

capsicum

2 clove

garlic

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

Not included in your delivery

olive oil

1.5 cup

boiling water

¼ tsp

salt

¼ cup

water (for the sauce)

40 g

butter

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

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• 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!