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Tex-Mex Beef & Bean Rice Bowl

Tex-Mex Beef & Bean Rice Bowl

with Charred Corn & Sour Cream

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Serve up the family-friendly flavours of Tex-Mex cuisine in a colourful and exciting bowl! With garlic-infused rice and a beef sauce loaded with veggies and beans, plus juicy charred corn kernels, this bowl gets better with every bite.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

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 Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 clove

garlic

1 unit

red capsicum

1 unit

brown onion

1 bag

coriander

1 unit

zucchini

1 unit

carrot

1 tin

sweetcorn

1 tin

red kidney beans

2 packet

basmati rice

1 packet

beef mince

1.5 sachet

Tex-Mex spice blend

(May be present Gluten)

1 box

passata

2 cube

chicken stock

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

3 cup

water (for the rice)

½ tsp

salt

½ cup

water (for the sauce)

40 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat29.2 g
of which saturates15.9 g
Carbohydrate90.5 g
of which sugars18.7 g
Dietary Fibre0 g
Protein43.5 g
Cholesterol0 mg
Sodium1150 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Cut the red capsicum into 1cm pieces. Grate the zucchini and carrot (unpeeled). Drain the sweetcorn. Drain and rinse the red kidney beans.

2

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/3 of the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt to the pan and bring to the boil. Cook for 10 minutes, then remove the pan from the 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!

3

Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until lightly charred, 4-5 minutes. TIP: Cover the pan if the corn kernels start "popping" out! Transfer the corn to a small bowl and set aside.

4

Return the frying pan to a high heat with a drizzle of olive oil. Add the onion, capsicum, zucchini and carrot. Cook until slightly softened, 3-4 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 2-3 minutes.

5

SPICY! This is a mild spice blend, but if the kids are very sensitive to heat, feel free to add less! Add 1 1/2 sachets of Tex-Mex spice blend and the remaining garlic to the pan and cook, stirring, until fragrant, 1 minute. Add the passata, kidney beans, water (for the sauce) and crumble in the chicken stock cubes. Bring to the boil, then reduce the heat and simmer until slightly thickened, 1-2 minutes. Add a splash of water if the sauce looks too thick!

6

Divide the garlic rice and Mexican beef between bowls. Top with the sour cream and charred corn. Sprinkle the adults' portions with the coriander.