Double Cheesy Beef & Bacon Rice Bowl
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Double Cheesy Beef & Bacon Rice Bowl

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!

Tags:
Kid Friendly
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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)

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Nutritional Values

Energy (kJ)4249 kJ
Fat51.3 g
of which saturates26.6 g
Carbohydrate80.4 g
of which sugars15.4 g
Protein55.3 g
Sodium1535 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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!

4
4

• 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.

5
5

• 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.

6
6

• 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!