Gather round everyone – it’s chilli night! We're giving it a taste of the USA with our All-American spice blend and have included a solid array of veggies so you can feel good about digging into this flavourful feast.
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
All-American spice blend
beef-style stock powder
shredded Cheddar cheese(ContainsMilk)
water (for the rice)
water (for the sauce)
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan 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, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list). Finely chop the tomato. Thinly slice the spring onion. In a small bowl, combine the tomato, spring onion, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper. Toss to coat and set aside.
In a small bowl, combine the Greek yoghurt and lemon zest. Season to taste with salt and pepper. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the All-American spice blend and cook until fragrant, 1 minute.
Add the carrot and sweetcorn to the frying pan and cook until softened, 2-3 minutes. Add the chopped tomatoes, water (for the sauce) and beef stock. Reduce the heat to medium-high and cook until reduced and thickened slightly, 2-3 minutes. Season to taste with salt and pepper.
TIP: Add a dash of water if you prefer a looser chilli!
Divide the basmati rice between bowls and top with the American beef chilli, shredded Cheddar cheese and tomato salsa. Drizzle with the lemon crema and serve with any remaining lemon wedges.