NZ American Pulled Beef Bowl
with Charred Sweetcorn Salsa & Garlic Rice
- Milk
Ingredients
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Pulled Beef
1
Cucumber
1 packet
Tomato Paste
2
Garlic
1 packet
Basmati Rice
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 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). Finely chop the cucumber and tomato.
Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl and allow to cool slightly. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Add the cucumber, tomato, white wine vinegar and a drizzle of olive oil to the charred corn. Season with salt and pepper. Toss to combine and set aside.
SPICY! The spice blend is hot, use less if you're sensitive to heat. When the rice has 5 minutes cook time remaining, return the frying pan to a medium heat with a drizzle of olive oil. Add the remaining garlic and the tomato paste (see ingredients) and cook until fragrant, 1-2 minutes. Add the pulled beef, All-American spice blend and water (for the beef), stir, then simmer until heated through, 2-3 minutes. TIP: Add a splash more water if the beef mixture looks too thick.
Roughly chop the coriander. Divide the garlic rice between bowls. Top with the American pulled beef and shredded Cheddar cheese. Serve with the charred corn salsa. Garnish with the coriander.
