Tex-Mex Cowboy Beef & Rice
with Veggies & Sour Cream
Howdy! We have a crowd-pleasing Tex-Mex spiced beef and veggie duo that we are gladly tipping our hats off to. Pile it high over a bed of fluffy bastmati rice and you'll have a seriously happy stomach once you dig into this.
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
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
Capsicum
2 clove
garlic
1 packet
beef strips
1 bag
soffritto mix
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
1 bag
baby spinach leaves
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
boiling water
¼ tsp
salt
¼ cup
water (for the sauce)
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. In a medium saucepan, add the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan 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, thinly slice capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate and season.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until slightly tender, 2-3 minutes. Add soffritto mix and cook, until tender, 5-6 minutes. • Reduce heat to medium, add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Stir in tomato paste, the salt and water and half the butter, and simmer until bubbling, 2-3 minutes. • Remove from heat, add baby spinach leaves and return beef strips to pan, stirring to combine. Season to taste.
• To pan with rice, stir in the remaining butter, until coated. Season to taste. • Divide rice between bowls. • Top with Tex-Mex cowboy beef, veggies and light sour cream to serve. Enjoy!