NZ American Pulled Beef Bowl

Name: NZ American Pulled Beef Bowl with Charred Sweetcorn Salsa & Garlic Rice
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 Tomato; 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Shredded Cheddar Cheese; Pulled Beef; 1 Cucumber; 1 packet Tomato Paste; 2 Garlic; 1 packet Basmati Rice; 1 sachet All-American Spice Blend

with Charred Sweetcorn Salsa & Garlic Rice

Get up to $175 off

Allergens:

Milk

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Pulled Beef

Cucumber

1 packet

Tomato Paste

Garlic

1 packet

Basmati Rice

1 sachet

All-American Spice Blend

Nutrition Values

Calories471 kcal

Energy (kJ)1970 kJ

Fat8.8 g

of which saturates4.7 g

Carbohydrate80.3 g

of which sugars12.8 g

Dietary Fibre4.6 g

Protein13.8 g

Sodium712 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

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.