Fancy a trip to Mexico? We can't deliver that, but we can deliver all the flavour of a Mexican feast that'll make you feel like you're there. Start with garlic rice, add a mouth-watering sauce of spiced beef mince and top it off with a cucumber salsa and sour cream. Grab your sombrero, say "Hola!" and let the fiesta begin!
Unfortunately, this week's tomato was in short supply, so we've replaced it with cucumber. Don't worry, the recipe will be just as delicious!
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)
Mexican Fiesta spice blend
shredded Cheddar cheese(ContainsMilk)
water (for the rice)
water (for the beef)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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, drain the sweetcorn (see ingredients list). Finely chop the red onion. Finely chop the cucumber. Roughly chop the coriander. Zest the lemon to get a pinch, then slice into wedges. Grate the carrot (unpeeled).
In a medium bowl, combine the cucumber, coriander, lemon zest and a squeeze of lemon juice. Season to taste and set aside. Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the onion and carrot and cook until softened, 2-3 minutes.
SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Reduce the heat of the frying pan to medium-high, then add the Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water (for the beef) and stir until well combined. Remove the pan from the heat and season to taste.
Just before serving, toss the salsa. Divide the garlic rice between bowls. Top with the Mexican beef, charred corn, shredded Cheddar cheese, sour cream and cucumber salsa. Serve with any remaining lemon wedges.