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.
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/ Serving 4 people
/ Serving 4 people
red kidney beans(May be presentSoy)
basmati rice(May be presentSoy, Gluten, Peanuts, Tree Nuts, Sesame, Milk)
Tex-Mex spice blend
crushed & sieved tomatoes
chicken-style stock powder
water (for the rice)
water (for the sauce)
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.
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!
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.
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.
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!
Divide the garlic rice and Mexican beef between bowls. Top with the Greek yoghurt and charred corn. Sprinkle the adults' portions with the coriander.