Mexican Double Beef & Rice Bake
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Mexican Double Beef & Rice Bake

Mexican Double Beef & Rice Bake

with Capsicum & Cheddar Cheese

Get ready for a fiesta of flavours with this tonight’s rice bake! Packed with Tex-Mex spiced beef, fluffy rice, and loads of gooey melted cheese, each bite is pure comfort with a spicy kick. Top it off with a dollop of creamy mayo, and you’ve got a crowd-pleasing dish that’s fun, filling, and fabulously flavourful.

Allergens:
Milk
Egg

The quantities provided above are averages only.

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 Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

Garlic

1

Basmati Rice

1

Capsicum

1

Sweetcorn

1

Carrot

1

Lemon

2

Beef Mince

1

Tex-Mex Spice Blend

1

Tomato Paste

1

Vegetable Stock Powder

1

Shredded Cheddar Cheese

(Contains Milk; )

1

Mayonnaise

(Contains Egg; )

Not included in your delivery

1

olive oil

1

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)5185 kJ
Calories1239 kcal
Fat63.4 g
of which saturates24.6 g
Carbohydrate86.6 g
of which sugars17.6 g
Dietary Fibre7.5 g
Protein71.8 g
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of 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. • Keep covered until rice is tender and water is absorbed, 10 minutes (the rice will finish cooking in its own steam, so don't peek!).

2

• While rice is cooking, cut capsicum into bite-sized chunks. • Drain the sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and corn, tossing, until lightly browned, 4-5 minutes . Transfer to a medium bowl. • Meanwhile, grate carrot. Zest lemon, then cut into wedges.

TIP: Cover the pan with a lid or foil if the kernels are “popping” out. Little chefs: Don your goggles and help peel off the onion's outer layer! Older kids can also help grate the carrot under adult supervision.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and carrot and cook, breaking up mince with a spoon, until cooked through, 5-6 minutes.

TIP: For best results, drain the oil from the pan at the end of this step.

4

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Add tomato paste (see ingredients), the water (for the beef) and vegetable stock powder. Simmer until thickened, 2-3 minutes.

5

• Preheat grill to high. • To pan with the beef, add rice, lemon zest, capsicum and corn, gently stirring to combine. Season with salt and pepper to taste. Transfer to a baking dish. Sprinkle with shredded Cheddar cheese. Grill until lightly golden, 6-8 minutes.

Little chefs: Help sprinkle the cheese on top.

6

• Divide Mexican beef and rice bake between plates. • Serve with lemon wedges and mayonnaise. Enjoy!

Little chefs: Add the finishing touch by dolloping over the sour cream!