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Mexican Beef & Bean Rice Bowl

Mexican Beef & Bean Rice Bowl

with Charred Corn & Greek Yoghurt

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Serve up the family-friendly flavours of Tex-Mex cuisine in a colourful and exciting bowl! With garlic-infused rice and a beef sauce loaded with veggies and beans, all topped off with a scattering of charred corn kernels, this bowl gets better with every bite.

Allergens:Milk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 clove

garlic

1 unit

capsicum

1 unit

onion

1 bunch

coriander

1 unit

courgette

1 unit

carrot

1 tin

sweetcorn

1 tin

red kidney beans

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef mince

1.5 sachet

Tex-Mex spice blend

1 tin

crushed & sieved tomatoes

2 cube

chicken-style stock powder

2 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

3 cup

water (for the rice)

½ tsp

salt

½ cup

water (for the sauce)

40 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2810 kJ
Fat13.4 g
of which saturates5.4 g
Carbohydrate88.9 g
of which sugars18.7 g
Dietary Fibre0 g
Protein40.7 g
Cholesterol0 mg
Sodium1090 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Sieve
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Cut the red capsicum into 1cm pieces. Roughly chop the coriander. Grate the courgette and carrot (unpeeled). Drain the sweetcorn. Drain and rinse the red kidney beans.

2

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/3 of the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. 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!

3

While the rice is cooking, heat a large frying pan over a high heat. Add the corn kernels and cook, tossing, until lightly charred, 4-5 minutes. TIP: Cover the pan if the kernels start "popping" out! Transfer to a small bowl and set aside.

4

Return the frying pan to a high heat with a drizzle of olive oil. Add the onion, capsicum, courgette and carrot. Cook until slightly softened, 3-4 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 2-3 minutes.

5

SPICY! This is a mild spice blend, but if the kids are very sensitive, feel free to add less! Add 1 1/2 sachets of Tex-Mex spice blend and the remaining garlic to the pan and cook, stirring, until fragrant, 1 minute. Add the crushed & sieved tomatoes, kidney beans, water (for the sauce) and crumble in the chicken stock cubes. Bring to the boil, then reduce the heat and simmer until slightly thickened, 1-2 minutes. Add a splash of water if the sauce looks too thick!

6

Divide the garlic rice and Mexican beef between bowls. Top with the Greek yoghurt and charred corn. Sprinkle the adults' portions with the coriander.