Beef Burrito Rice Bowl
with Avocado Crema & Charred Corn Salsa
Dig into a bowl of Tex-Mex delights! From tender and mildly spiced beef strips to a charred corn salsa and tasty garlic rice, this colourful meal gets a luscious avocado crema to bring the whole flavoursome feast together!
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
3 clove
garlic
1 packet
basmati rice
½ tin
sweetcorn
1
tomato
1 bunch
herbs
1 packet
beef strips
1 sachet
Tex-Mex spice blend
½
avocado
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic 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 (see ingredients). Roughly chop the tomato. Roughly chop the herbs. In a large bowl, combine the Tex-Mex spice blend, remaining garlic and a drizzle of olive oil, then season with salt and pepper. Add the beef strips and toss to coat.
Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl and allow to cool slightly. Add the tomato and herbs to the charred corn. Drizzle with olive oil, season to taste and toss to combine. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Scoop out the flesh of the avocado. Transfer to a small bowl and mash with a fork. Add 1/2 the Greek-style yoghurt and stir to combine. Season to taste and set aside.
TIP: For a smoother crema, use a food processor or stick blender.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Divide the garlic rice between bowls. Top with the beef strips, charred corn salsa, avocado crema and the remaining yoghurt. Sprinkle with the shredded Cheddar cheese.