Beef Burrito Rice Bowl

Name: Beef Burrito Rice Bowl with Avocado Crema & Charred Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; ¼ tsp salt; ½ tin sweetcorn; 1 tomato; 1 bunch coriander; 1 packet beef strips; 1 sachet Tex-Mex spice blend; ½ unit avocado; 1 packet Greek-Style Yoghurt; 1 packet Shredded Cheddar Cheese

with Avocado Crema & Charred Corn Salsa

Get up to $175 off

Dig into a bowl of Tex-Mex delights! From tender and mildly spiced beef strips to a charred corn salsa and tasty garlic rice, this colourful meal gets a luscious avocado crema to bring the whole flavoursome feast together!

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

½ tin

sweetcorn

tomato

1 bunch

coriander

1 packet

beef strips

1 sachet

Tex-Mex spice blend

½ unit

avocado

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water

¼ tsp

salt

Nutrition Values

/ per serving

Calories3430 kcal

Fat33.3 g

of which saturates16.5 g

Carbohydrate79.6 g

of which sugars9.9 g

Protein45.8 g

Sodium986 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then 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, drain the sweetcorn (see ingredients). Roughly chop the tomato. Roughly chop the coriander. In a large bowl, combine the Tex-Mex spice blend, remaining garlic and a drizzle of olive oil, then season with salt and pepper. Add the beef strips and toss to coat.

Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl and allow to cool slightly. Add the tomato and coriander to the charred corn. Drizzle with olive oil, season to taste and toss to combine. Set aside. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Slice the avocado (see ingredients) in half and scoop out the flesh. Place the avocado in a small bowl and mash with a fork. Add 1/2 the yoghurt and stir to combine. Season to taste and set aside.
TIP: For a smoother crema, use a food processor or stick blender.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.

Divide the garlic rice between bowls. Top with the beef strips, charred corn salsa, avocado crema and the remaining yoghurt. Sprinkle the shredded Cheddar cheese over the beef.