Mexican Beef Rice Bowl
with Creamy Corn Slaw & Cheddar
- Milk
Ingredients
1 tin
Sweetcorn
1 sachet
Coriander
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
1
Carrot
1 packet
Shredded Cabbage Mix
Nutrition Values
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, grate carrot. Drain sweetcorn.
If you've swapped to beef mince, follow instructions as above.
---------------------------------------CCM TEXT---------------------------------- • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef mince and carrot, breaking up with a spoon, until browned, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Reduce heat to medium, add tomato paste and Mexican Fiesta spice blend, and cook, until fragrant, 1-2 minutes. • Add the water, and cook until slightly reduced, 1-2 minutes. Remove from heat and season.
------------------------------------------CCM TEXT--------------------------------------- • In a large bowl, combine corn, shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar. Season to taste. • Divide Mexican beef, rapid rice and creamy corn slaw between bowls. • Top with shredded Cheddar cheese and tear over coriander. Enjoy!
