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 bright capsicum, all topped off with a scattering of shredded Cheddar cheese, this bowl gets better with every bite.
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/ Serving 4 people
/ Serving 4 people
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
Tex-Mex spice blend
shredded Cheddar cheese(ContainsMilk)
water (for the rice)
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 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and 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!
SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. While the rice is cooking, roughly chop the tomato and baby spinach leaves. Thinly slice the spring onion. Thinly slice the capsicum. In a medium bowl, combine the beef strips, a generous drizzle of olive oil and 1 sachet of Tex-Mex spice blend. Toss to coat and set aside.
In a medium bowl, combine a drizzle of olive oil and a pinch of salt and pepper. Add the tomato, baby spinach and spring onion and toss to combine. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the capsicum and cook until softened and slightly charred, 3-4 minutes. Transfer to a medium bowl. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to the bowl with the capsicum and repeat with the remaining beef.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat with 1/2 tin chopped tomatoes, the remaining Tex-Mex spice blend and the remaining garlic. Cook until thickened, 3-5 minutes. Return the beef and charred capsicum to the pan and toss to coat.
Divide the garlic rice, Tex-Mex beef and salad between bowls. Top with the shredded Cheddar cheese.