Mexican Beef & Bean Rice Bowl
with Charred Corn & Yoghurt
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.
Always refer to the product label for the most accurate ingredient and allergen information.
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)
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).
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!
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!
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.
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!
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.