Tex-Mex Beef Bowl
with Garlic Rice, Cheddar & Tomato Salsa
- Milk
Serve up the family-friendly flavours of Tex-Mex cuisine in a colourful and exciting bowl! With garlic-infused rice and a beef sauce loaded with veggies, all topped off with a scattering of charred corn kernels and Cheddar, this bowl gets better with every bite.
Ingredients
4 clove
garlic
2 packet
basmati rice
1 tin
sweetcorn
1 unit
carrot
2 unit
tomato
1 bunch
coriander
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 tin
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
3 cup
water
½ tsp
salt
2 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
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 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. Grate the carrot (unpeeled). Finely chop the tomato. Roughly chop the coriander.
Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the carrot and cook until starting to soften, 3-4 minutes. Add the Tex-Mex spice blend and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes and beef stock and simmer until thickened, 4 minutes. Add the baby spinach leaves and stir through until wilted, 1 minute.
While the beef is cooking, add the tomato, white wine vinegar and a drizzle of olive oil to the bowl with the charred corn. Season to taste with a pinch of salt and pepper. Toss to combine.
Divide the Tex-Mex beef, garlic rice and tomato salsa between bowls. Sprinkle over the shredded Cheddar cheese and garnish with the coriander.
