Cheddar Mexican Beef & Garlic Rice
with Creamy Charred Corn Slaw- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
250 g
Beef Strips
1 packet
Mayonnaise
(May be present: Fish, Eggs, Soy, Sesame)
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
Nutrition Values
Cooking Steps
• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add basmati rice, water and a generous pinch of salt. Stir, and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove 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! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• While rice is cooking, drain sweetcorn (see ingredients). • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a medium bowl, combine beef strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• When rice has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add enchilada sauce (see ingredients), the brown sugar, the remaining butter and a splash of water. Cook until slightly thickened, 1 minute. Season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
If you've added shredded Cheddar cheese, sprinkle over Mexican beef to serve.
-------------------------------CCM TEXT----------------------------- • To the bowl with corn, add slaw mix, baby leaves, mayonnaise, a pinch of salt and a drizzle of white wine vinegar and olive oil. Stir to combine. • Divide garlic rice and charred corn slaw between bowls. • Top with Mexican beef and spoon over any remaining sauce. Sprinkle over shredded Cheddar cheese. Enjoy!
