Easy Double Mexican Beef & Garlic Rice
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Easy Double Mexican Beef & Garlic Rice

Easy Double Mexican Beef & Garlic Rice

with Creamy Charred Corn Slaw

We’re spicing up the table with this easy Mexican-style beef, seasoned and spiced just the way you love it. Crank it up a notch with aromatic garlic infused rice. The finishing move is in the charred corn slaw. It’s sure to be a party in your mouth tonight!

Tags:
Easy Prep
Allergens:
Milk
Egg

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

basmati rice

1 stalk

celery

1 tin

sweetcorn

2 packet

beef strips

½ packet

enchilada sauce

1 bag

Slaw Mix

1 packet

mayonnaise

(Contains Egg; )

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

1.5 cup

water

1 tsp

brown sugar

drizzle

vinegar (rice wine or white wine)

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Nutrition Values

Energy (kJ)4234 kJ
Fat48.2 g
of which saturates19.9 g
Carbohydrate81 g
of which sugars11.3 g
Protein66.6 g
Sodium1756 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.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Cooking Steps

1
1

• In a medium saucepan, melt half the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the garlic paste starts to spatter!

2
2

• While rice is cooking, thinly slice celery. Drain the sweetcorn. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add beef strips and toss to coat. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

3
3

• When rice has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Return all beef to the pan. • Reduce heat to medium, then add enchilada sauce (see ingredients), the brown sugar, remaining butter and a splash of water. Cook until slightly thickened, 1 minute. Season to taste.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

4
4

• To the charred corn, add slaw mix, celery, mayonnaise, a pinch of salt and a drizzle of vinegar and olive oil. Stir to combine. • Divide garlic rice between bowls. Top with creamy charred corn slaw and Mexican beef, spooning over any remaining sauce. Enjoy!