Double Cheesy Beef & Bacon Rice Bowl
with Sour Cream & Charred Corn Salsa
A bountiful bowl of goodness is on the menu for tonight. Dive into fluffy basmati rice that works as the perfect base for Tex-Mex spiced beef and bacon and top it all off with a bright corn salsa to bring it all together!
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.
Ingredients
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1
red onion
1 bag
baby spinach leaves
1 packet
diced bacon
(May be present: Soy. )
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
1 packet
Light Sour Cream
(Contains Milk;)
2 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
drizzle
vinegar (white wine or rice wine)
⅓ cup
water (for the beef)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from 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!
• Meanwhile, drain sweetcorn. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.
• TIP: Cover the pan with a lid if the kernels are “popping” out.
• Thinly slice red onion into half-moons. Roughly chop baby spinach leaves. • To bowl with the corn, add onion, baby spinach, a drizzle of vinegar, olive oil and a pinch of salt and pepper, tossing to combine.
Little cooks: Take the lead by combining the onion, spinach, vinegar and oil to the corn!
• Return frying pan to a medium-high heat, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until just golden, 2-3 minutes • Add beef mince, breaking up with a spoon, until just browned, 4-5 minutes.
TIP: For best results, drain the oil from the pan.
• Stir in Tex-Mex spice blend and tomato paste, until fragrant, 1 minute. • Add the water (for the beef) and cook, stirring occasionally, until thickened, 1-2 minutes. Season to taste.
• Divide garlic rice between bowls. Top with Mexican beef & bacon. • Top with light sour cream, shredded Cheddar cheese and corn salsa to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the cheese and dolloping the sour cream and salsa!