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Mexican Beef & Bean Rice Bowl

Mexican Beef & Bean Rice Bowl

with Charred Corn & Yoghurt

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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:Family FriendlyNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½

brown onion

1

capsicum

3 clove

garlic

1

carrot

1 cob

corn

½ tin

red kidney beans

(May be present Soy)

1 packet

basmati rice

(May be present Soy, Tree Nuts, Gluten, Milk, Peanuts, Sesame)

1 packet

beef mince

¾ sachet

Tex-Mex spice blend

(May be present Gluten)

1 box

passata

1 tub

beef stock pot

1 packet

Greek-style yoghurt

(ContainsMilk)

1 bag

coriander

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3751 kJ
Fat29.8 g
of which saturates13 g
Carbohydrate101.6 g
of which sugars28.8 g
Dietary Fiber0 g
Protein46.2 g
Cholesterol0 mg
Sodium1663 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Finely chop the brown onion (see ingredients). Cut the capsicum into 1cm pieces. Finely chop the garlic. Grate the carrot (unpeeled). Slice the kernels off the corn cob. Drain and rinse the red kidney beans (see ingredients).

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 the salt, stir, 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 corn and cook, tossing, until lightly charred, 4-5 minutes. Transfer the corn to a small bowl and set aside.

TIP: Cover the pan if the corn kernels start popping out!

4

Return the large frying pan to a high heat with a drizzle of olive oil. Add the onion, capsicum 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 you're sensitive to heat, feel free to add less!

Add the Tex-Mex spice blend (see ingredients) and the remaining garlic to the pan and cook, stirring, until fragrant, 1 minute. Add the passata, kidney beans, water (for the sauce) and the beef stock pot. Bring to the boil, then reduce the heat and simmer until slightly thickened, 1-2 minutes.

TIP: Add a splash of water if the sauce looks too thick!

6

Roughly chop the coriander. Divide the garlic rice and Mexican beef between bowls. Top with the Greek yoghurt and charred corn. Sprinkle with the coriander.