Tejano-Style Prawns, Beef & Garlic Rice Bowl
with Cholula Hot Sauce & Salsa
Get ready for the ultimate seafood bowl. The spiced prawns and beef simmer until they're melt-in-your-mouth tender, soaking up all those rich, authentic Tex-Mex flavours. The secret ingredient? A splash of Cholula Original Hot Sauce to give it that perfect kick. Finish your rice bowl with salsa and a little lime yoghurt to serve.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Garlic
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
300 g
Beef Rump
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Lime
1
Cholula Hot Sauce
Utensils
Cooking Steps
• Rinse and drain white rice. • In a medium saucepan over medium heat, melt the butter with a dash of olive oil. Cook garlic paste until fragrant, 1-2 minutes. • Add rice, the water and a pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, remove 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, roughly chop tomato and baby spinach leaves. • Zest lime to get a good pinch, then slice into wedges. • In a medium bowl, combine tomato, spinach, lime zest and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and a squeeze of lime juice. Season to taste.
• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a second medium bowl, combine Tex-Mex spice blend (see ingredients) and a drizzle of olive oil. Add peeled prawns and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute, add the honey and toss to coat. Remove from heat, then season to taste
• Slice beef. • Divide garlic rice between bowls. • Top with Mexican prawns, beef, tomato salsa and lime yoghurt. • Drizzle over cholula hot sauce, tear over coriander and serve with any remaining lime wedges. Enjoy
