Saucy Mexican Beef & Rice Bowl
with Tomato Salsa & Cheddar
Let’s hear it for mid-week Mexican! Every mouthful is a kaleidoscope of sweet corn, sizzling beef and tasty Cheddar. Top it off with a tomato salsa for a flavour-packed meal.
The quantities provided above are averages only.
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
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 unit
tomato
½ unit
red onion
1 unit
capsicum
1 tin
sweetcorn
1 packet
beef strips
1 sachet
Tex-Mex spice blend
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
¼ tsp
salt
2 tbs
water (for the sauce)
1 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt,stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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!
While the rice is cooking, roughly chop the tomato. Finely chop the red onion (see ingredients list). Thinly slice the capsicum. Drain the sweetcorn. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the capsicum and sweetcorn and cook until softened and beginning to char, 3-4 minutes. Transfer to a medium bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef strips in batches and cook until browned and cooked through, 1-2 minutes. Transfer to the bowl with the capsicum and corn.
TIP: Cook the onion with the beef if you're not a fan of raw onion. TIP: Cooking the meat in batches over a high heat helps it stay tender.
SPICY! This is a mild spice blend, but if you're extra sensitive to heat, feel free to add less. Return the beef, capsicum and corn to the frying pan over a medium-high heat. Add the Tex-Mex spice blend and cook, until fragrant, 1 minute. Add the enchilada sauce and water (for the sauce) and cook, until slightly thickened, 1 minute. Season to taste.
In a medium bowl, combine the tomato, onion (if using raw), white wine vinegar, pinch of salt and pepper and a drizzle of olive oil.
Divide the garlic rice between bowls. Top with the saucy Mexican beef strips and tomato salsa. Sprinkle the shredded Cheddar cheese over the beef strips to serve.