Fuss-Free Chipotle Beef & Rapid Rice
with Corn Chips & Sour Cream- Milk
- Almond
- Traces of Cashew
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- Fish
- Cashew
- Wheat
The bold flavours of Mexican cuisine are a hit every time! Tonight’s meal is no exception; tender beef, marinated in chipotle and barbecue sauce, is piled onto fluffy rice and served with crispy corn chips and a dollop of cool sour cream. It’s the perfect mix of smokey, hot and refreshing in every bite.
Ingredients
1 packet
basmati rice
1 tin
sweetcorn
1 packet
beef strips
1 packet
BBQ sauce
(Contains: Almond, Traces of Cashew, May contain traces of allergens, Gluten, Eggs, Fish, Milk, Sesame, Soy; )
½ packet
Mild Chipotle Sauce
(Contains: Almond, May contain traces of allergens, Gluten, Eggs, Sesame, Soy, Fish, Cashew, Wheat; )
1 packet
Mixed Salad Leaves
1 packet
sour cream
(Contains: Milk; )
1 packet
Corn Chips
(Contains: May contain traces of allergens, Milk, Sesame, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
20 g
butter
(Contains: Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, drain sweetcorn. • Discard any liquid from beef strips packaging and season with salt and pepper. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add BBQ sauce, mild chipotle sauce (see ingredients), the honey, butter and a splash of water. Toss to coat. Season to taste.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• To the bowl with corn, add mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide rapid rice between bowls. • Top with chipotle beef and corn salad. • Dollop with sour cream. • Serve with corn chips. Enjoy!
